Bread & Bakery Products: 2002 Market Report

Bread & Bakery Products
2002 Market Report
Seventeenth Edition 2002 Edited by Emma Wiggin ISBN 1-84168-296-9
Foreword
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Key Note Ltd 2002
Contents
Contents
Executive Summary 1. Market Definition 1 2
REPORT COVERAGE .......................................................................................................................2 MARKET SECTORS ..........................................................................................................................2

Bread .................................................................................................................................................2 White Bread ......................................................................................................................................3 Brown and Wholemeal Bread..........................................................................................................3 Ethnic and Speciality Bread..............................................................................................................3 Bakery Products ................................................................................................................................4 MARKET TRENDS............................................................................................................................4 The Price of Bread ............................................................................................................................4 Growing Competitiveness Within the Market................................................................................4 Lifestyle Factors ................................................................................................................................5 MARKET POSITION ........................................................................................................................5 Table 1: A Comparison of the UK Bread Market and Other Major Food Markets by Value (bn at rsp), 2000/2001 .....................................................................................................5 Table 2: Household Expenditure on Food by Type ( per household per week and %), 1999/2000 and 2000/2001.................................................................................................................6 Table 3: Consumption of Food by UK Households by Type of Food (grams per person per week), 1989-2000........................................................................................7 KEY TRADE ASSOCIATIONS ..........................................................................................................7 Federation of Bakers ........................................................................................................................7 Flour Advisory Bureau ......................................................................................................................8 National Association of Master Bakers ...........................................................................................8
2. Market Size
THE TOTAL MARKET ......................................................................................................................9

Table 4: The UK Bread and Bakery Products Market by Sector by Value at Current Prices (m at rsp), 1997-2001 .........................................................................................9 Figure 1: The UK Bread and Bakery Products Market by Sector by Value at Current Prices (m at rsp), 1997-2001 .......................................................................................10
Key Note Ltd 2002
Contents
BY MARKET SECTOR....................................................................................................................10
Bread ...............................................................................................................................................10 Table 5: The UK White, Brown and Wholemeal Bread Market by Value at Current Prices (m at rsp and %), 1997-2001........................................................................................................11 White Bread ....................................................................................................................................11 Table 6: The UK White Bread Market by Value at Current Prices (m at rsp and %), 1997-2001........................................................................................................................................11 Brown and Wholemeal Bread........................................................................................................12 Table 7: The UK Brown and Wholemeal Bread Market by Value at Current Prices (m at rsp and %), 1997-2001........................................................................................................12 Ethnic and Speciality Bread............................................................................................................12 Table 8: The UK Ethnic and Speciality Bread Market by Value at Current Prices (m at rsp and %), 1997-2001........................................................................................................13 Bakery Products ..............................................................................................................................13 Table 9: The UK Bakery Products Market by Value at Current Prices (m at rsp and %), 1997-2001........................................................................................................13 MARKET SHARE BY SECTOR ......................................................................................................14 Table 10: Market Share of Bread by Sector by Volume (%), 1996-2000 .....................................14 Figure 2: Market Share of Bread by Sector by Volume (%), 1996-2000......................................15 Table 11: Market Share of Bread by Bread Type by Volume (%), 1996-2000.............................16 OVERSEAS TRADE ........................................................................................................................16
3. Industry Background
18
RECENT HISTORY..........................................................................................................................18 NUMBER OF COMPANIES ...........................................................................................................18

Table 12: Number of VAT-Based Enterprises Engaged in the Manufacture of Bread, Fresh Pastry Goods and Cakes by Turnover Sizeband (000, number and %), 2000 and 2001 .........................................................................................19 EMPLOYMENT ..............................................................................................................................19 Table 13: Number of Local Units Engaged in the Manufacture of Bread, Fresh Pastry Goods and Cakes by Number of Employees (number of units and %), 2001 ........20 REGIONAL VARIATIONS IN THE MARKETPLACE ....................................................................20 Table 14: Major Plant Bakers by Number of Manufacturing Sites and Location of Operations, 2001 .................................................................................................21 DISTRIBUTION ...............................................................................................................................21 Manufacturers ................................................................................................................................21 Retailers...........................................................................................................................................22 Table 15: The Leading Multiple Bakers by Number of Retail Units, 1996, 1999 and 2001 ........22 HOW ROBUST IS THE MARKET? ................................................................................................22 LEGISLATION .................................................................................................................................23
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Contents
4. Competitor Analysis
24
THE MARKETPLACE .....................................................................................................................24

Plant Bakeries .................................................................................................................................24 Table 16: Vertical Integration in the Milling and Baking Industry, 2001 ...................................25 In-Store Bakeries.............................................................................................................................26 Craft Bakeries..................................................................................................................................26 MARKET LEADERS........................................................................................................................26 Allied Bakeries Ltd..........................................................................................................................26 British Bakeries Ltd .........................................................................................................................27 Fine Lady Bakeries Ltd....................................................................................................................28 Fletchers Bakeries Ltd.....................................................................................................................29 Frank Roberts & Sons Ltd ...............................................................................................................29 Harvestime Ltd................................................................................................................................30 Kears Group Ltd (Rathbones Ltd) ..................................................................................................30 Warburtons Ltd...............................................................................................................................31 William Jackson & Son Ltd .............................................................................................................31 SPECIALIST RETAILERS .................................................................................................................32 Greggs PLC ......................................................................................................................................32 Lyndale Foods Ltd...........................................................................................................................33 Three Cooks Ltd ..............................................................................................................................33 OUTSIDE SUPPLIERS .....................................................................................................................34 Wheat Supplies ...............................................................................................................................34 Table 17: Total UK Wheat Harvest (million tonnes), 1985/1986-2001/2002................................34 Table 18: Wheat Usage by Area of Origin (%), 1985/1986-2000/2001 ........................................35 Flour Milling....................................................................................................................................35 Table 19: Flour Production by Type of Flour by Volume (000 tonnes and %), 1996/1997-2000/2001......................................................................................................................36 ADVERTISING AND PROMOTION ..............................................................................................37 Main Media Advertising.................................................................................................................37 Table 20: Main Media Advertising Expenditure on Bread and Bakery Products (000), Years to September 2000 and 2001 ..................................................................................37 Table 21: Main Media Advertising Expenditure by Allied Bakeries, British Bakeries and Warburtons (000), Years to September 2000 and 2001......................................................38 Exhibitions.......................................................................................................................................39
5. Strengths, Weaknesses, Opportunities and Threats
40
THE TOTAL MARKET ....................................................................................................................40

Strengths .........................................................................................................................................40 Weaknesses .....................................................................................................................................40 Opportunities..................................................................................................................................40 Threats.............................................................................................................................................41
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Contents
WHITE BREAD ...............................................................................................................................41

Strengths .........................................................................................................................................41 Weaknesses .....................................................................................................................................41 Opportunities..................................................................................................................................41 Threats.............................................................................................................................................42 BROWN AND WHOLEMEAL BREAD .........................................................................................42 Strengths .........................................................................................................................................42 Weaknesses .....................................................................................................................................42 Opportunities..................................................................................................................................42 Threats.............................................................................................................................................43 ETHNIC AND SPECIALITY BREAD ..............................................................................................43 Strengths .........................................................................................................................................43 Weaknesses .....................................................................................................................................43 Threats.............................................................................................................................................43 BAKERY PRODUCTS .....................................................................................................................44 Strengths .........................................................................................................................................44 Weaknesses .....................................................................................................................................44 Opportunities..................................................................................................................................44 Threats.............................................................................................................................................44
6. Buying Behaviour
45
INTRODUCTION ............................................................................................................................45 PENETRATION OF BREAD ...........................................................................................................45

Table 22: Penetration of Bread (% of housewives), 1999-2001...................................................45 USAGE OF BREAD ........................................................................................................................46 Table 23: The Usage of Bread (% of housewives), 1999-2001 .....................................................46 SOCIO-DEMOGRAPHIC ANALYSIS OF BREAD USAGE ...........................................................46 By Age .............................................................................................................................................46 Table 24: Usage of Bread by Age (% of housewives), 2001.........................................................47 By Social Grade ...............................................................................................................................47 Table 25: Usage of Bread by Social Grade (% of housewives), 2001...........................................48 By Region ........................................................................................................................................48 Table 26: Usage of Bread by Region (% of housewives), 2001....................................................49 By Presence and Age of Children ..................................................................................................49 Table 27: Usage of Bread by Housewives by Presence and Age of Children (% of housewives), 2001 ................................................................................................................50 HOUSEHOLD PURCHASING OF BREAD ....................................................................................50 Table 28: Percentage of Households Purchasing Each Type of Bread Within the Survey Week (%), 1999 and 2000 ...............................................................................51
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Contents
7. Current Issues
52
SALT LEVELS IN BREAD ...............................................................................................................52

Table 29: Levels of Sodium in Bread (milligrams per 100g and %), 1998 and 2001 ..................52 LABELLING OF BREAD .................................................................................................................52 WHEAT INTOLERANCE ................................................................................................................53 CORPORATE DEVELOPMENTS....................................................................................................54 IN-STORE BAKERIES .....................................................................................................................54 NEW PRODUCT DEVELOPMENT ................................................................................................54
8. The Global Market
55
EUROPE ..........................................................................................................................................55 Corporate Developments ...............................................................................................................55 New Product Development............................................................................................................55 NORTH AMERICA .........................................................................................................................56 Corporate Developments ...............................................................................................................56 New Product Development............................................................................................................56
9. Forecasts
57
FUTURE TRENDS ...........................................................................................................................57 FORECASTS 2002 TO 2006 ..........................................................................................................58

Table 30: The Forecast UK Bread and Bakery Products Market by Value at Current Prices (m at rsp), 2002-2006....................................................................................................................58
10. Company Profiles
59
British Bakeries Ltd .........................................................................................................................60 Fletchers Bakeries Ltd.....................................................................................................................62 Greggs PLC ......................................................................................................................................64 Harvestime Ltd................................................................................................................................66 Kears Group Ltd (Rathbones Ltd) ..................................................................................................68 Three Cooks Ltd ..............................................................................................................................70 Warburtons Ltd...............................................................................................................................72 William Jackson & Son Ltd .............................................................................................................74 ABF Grain Products Ltd (Allied Bakeries Ltd)................................................................................76
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11. Further Sources
78
Associations.....................................................................................................................................78 Publications.....................................................................................................................................79 Directories .......................................................................................................................................80 General Sources ..............................................................................................................................82 Bonnier Information Sources .........................................................................................................83 Government Publications...............................................................................................................84 Other Sources..................................................................................................................................84
Understanding TGI Data
87
Number, Profile, Penetration.........................................................................................................87 Social Grade ....................................................................................................................................88 Standard Region .............................................................................................................................88
Key Note Research The Key Note Range of Reports
89 90
Key Note Ltd 2002
Executive Summary
Executive Summary
Growth within the bread market was better in 2001 than in other recent years, for a number of reasons. A feature of the market in the past decade has been price-cutting by retailers, but in 2001 there were fewer and less stringent cuts. There has also been continued activity within the industry to develop added-value products, especially in the speciality bread and bakery products sectors. However, the overall growth rate of just 2% in 2001 reflects the fact that this is a mature and saturated market. The white bread sector gained in value slightly after remaining static for many years, although the brown and wholemeal bread sector continued to decline. The ethnic and speciality bread sector has become increasingly important, benefiting from both the trend towards in-store bakeries (ISBs), which are particularly suited to the production of French and other continental breads, and from the internationalisation of eating habits. Although the bakery products market grew faster than the traditional bread sectors during the second half of the 1990s, growth slowed during 2000, as this sector became the target of price cuts. However, 2001 witnessed something of a recovery. The end of severe price-cutting within the market has occured as a result of a number of factors, including a change of emphasis among supermarkets, with a move towards quality and away from knock-down prices. The adverse weather conditions in 2000/2001, and the subsequent poor wheat harvest, which has led to higher flour costs, have been widely publicised in the general media, and consumers have, on the whole, been prepared for price increases. However, manufacturers are now having to contend with growing competitiveness within the bread market. The high level of new product development (NPD) has meant that the number of product categories is increasing in some cases leading to a fight for shelf space in supermarkets. With almost 100% household penetration, there is little room for any dramatic market growth in the future. Undoubtedly, there is scope for product innovation and adding value within individual sectors, with speciality breads and bakery products the most likely to benefit. However, it is probable that this will be at the expense of the traditional bread sectors, and the overall market will grow only slowly between 2001 and 2006.
Key Note Ltd 2002
Market Definition
1. Market Definition
REPORT COVERAGE
Bread is a staple item in the UK diet, with household penetration of almost 100%. The market for bread and bakery products has been static for some years, but there has been considerable movement within different sectors of the marketplace, as manufacturers and retailers have attempted to increase their share through product innovation and diversification. The focus of this report is on bread and bakery products. Cakes and pastry products are exluded.
MARKET SECTORS
The two main sectors of the market are bread and bakery products, which can themselves be subdivided on the basis of several different factors.
Bread
This report divides the bread sector into three segments:
white bread brown and wholemeal bread ethnic and speciality bread.
The white bread and brown and wholemeal bread sectors are represented by traditional bread shapes, some of which are described below. Both standard and premium sliced wrapped loaves are included. The division between white and brown/wholemeal is based on flour type:
white bread made from flour, that contains only the endosperm, or
central section, of the grain (approximately 75% of the whole grain)
brown bread made from flour representing approximately 85% of the

whole grain, containing a crude fibre content derived from wheat of no less than 0.6%, and with an ingredient flour other than wholemeal
wholemeal bread made from the entire wheat grain, with nothing
removed. There are numerous varieties in terms of bread shape, with regional preferences often apparent. Some of the more common shapes are:
sandwich loaf a tin loaf with a flat top, giving even, rectangular slices split tin a long, tin-baked loaf giving a large number of small slices farmhouse similar to a split tin, but shorter and fatter for larger slices
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Market Definition
batch loaf tall loaves baked without tins by placing them close together
in the oven so that the sides touch; they are split apart after baking, and have only top and bottom crusts
cob a round loaf, often made with a combination of brown and white
flours, usually with a sprinkling of crushed wheat on top
Vienna a white baton-shaped loaf, usually enriched with milk, with a

glazed, crisp crust and sometimes topped with poppy seeds.
White Bread
The white bread sector also include softgrain bread, which is made from white flour with additional grains of softened rye and wheat. During 2001, a new type of white bread, made partly with wholemeal flour, was introduced by some major manufacturers.
Brown and Wholemeal Bread

Variations within the brown and wholemeal bread sector include:
wheatgerm bread, which has an added processed wheatgerm content of no

less than 10%
granary bread, made from granary flour (a trademark of the Hovis brand),
which includes kibbled and whole grains.
Ethnic and Speciality Bread

The ethnic and speciality bread sector include breads from continental Europe and further afield, including the Middle East and Asia. These breads are made with a variety of different flours and methods, and include:
naan a white-flour bread, lightly leavened by a natural yeast starter

developed from airborne yeasts
pitta the best-selling ethnic bread in the UK, pitta is a flat bread from
Greece and the Middle East; it is generally made from white flour, but is available in wholemeal variants, is usually oval in shape, and can form a pocket for fillings
focaccia a light, soft Italian bread made from white flour with olive oil,
and often with added flavourings, such as garlic, herbs, olives or sun-dried tomatoes
ciabatta a flat, crusty white Italian bread, made with virgin olive oil and
with large holes in the dough
baguette a long white crusty baton loaf (also known as a French stick)
made with special flour, it has a very short shelf life because it goes stale very quickly
cholla a braided Jewish loaf traditionally eaten on the Sabbath and at

festival times, enriched with butter and eggs to give a creamy coloured crumb and a very fine texture.
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Market Definition
Bakery Products
The bakery products sector was previously called morning goods, referring to products such as rolls, which were traditionally sold in the morning and consumed on the day they were baked. Due to modern technology, ingredients and packaging, the shelf life of these products has improved, making the term morning goods somewhat out of date. In addition, changing shopping and eating habits mean that these products can now be consumed a day after purchase. Rolls and baps account for the majority of sales within this sector, although the sector also includes traditional British toasting products (muffins, crumpets and teacakes), as well as scones and buns, and seasonal products, such as hot cross buns. In recent years, the sector has expanded to encompass international products, such as croissants and US-style sweet muffins, as well as bagels, pancakes, waffles and potato cakes.
MARKET TRENDS
The Price of Bread
Many craft bakers and supermarkets increased their prices during 2001, marking an end to the price-cutting activity that had characterised previous years. According to some industry sources, extensive publicity in mainstream media meant that, on the whole, customers were prepared for these increases. There were a number of reasons for these price rises. Early in the year, Allied Bakeries introduced selective increases, which were tailored to the profitability of its individual customers, in response to rising delivery costs. The poor UK wheat harvest also had an effect on prices during the second half of 2001, with the cost of wheat for autumn delivery to millers rising by up to 30%. In addition, worldwide wheat production shifted from surplus to deficit, as wheat growers in Europe and North America switched to other crops, such as maize or soya, due to poor prices.
Growing Competitiveness Within the Market

Manufacturers of mainstream products continually having to rethink their strategies, and update and promote their products, in order to differentiate them from their competitors. This is due to the proliferating number of categories within the bread market including premium, organic and continental breads coupled with improvements in the quality of retailers own-label products.
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Market Definition
Lifestyle Factors
The many lifestyle changes having a continuing impact on the bread market include the following:
Smaller household sizes, including more single-person households and

smaller family households, are leading to new product developments (NPDs), such as half loaves and the growing popularity of rolls and bakery snacks.
The rising fortunes of the bakery products sector can be attributed in part
to changing eating habits, with casual eating patterns, such as snacking or grazing, taking the place of traditional meals.
The increase in the number of families in which both partners work full
time has led to a higher proportion of meals especially lunches being eaten outside the home. This has helped to boost demand for sandwiches, giving plant bakeries the opportunity to widen their market by supplying bread to sandwich manufacturers. It has also meant that a wide variety of outlets (including convenience stores and High Street craft bakeries) now incorporate bake-off units to prepare freshly-baked sandwiches and hot snacks for the lunchtime market.
MARKET POSITION
In 2001, the bread and bakery products market had an estimated value of 2.9bn, which was considerably more than the markets for breakfast cereals or biscuits, for example.
Table 1: A Comparison of the UK Bread Market and Other Major Food Markets by Value (bn at rsp), 2000/2001
Bread and bakery products Cheese Biscuits Breakfast cereals Eggs Sugar
rsp retail selling prices includes pasta and other foods based largely on cereals, such as pizzas Note: the bread and bakery products figure is for 2001; all other figures are for 2000
2.9 1.6 1.2 1.1 0.5 0.2
Source:Key Note
Key Note Ltd 2002
Market Definition
The Family Spending Survey showed that household spending on bread and bakery products in 2000/2001 was 1.80 per week the same as in 1999/2000. In 2000/2001, this value represented 2.9% of all household food expenditure, compared with 3% in 1999/2000.
Table 2: Household Expenditure on Food by Type ( per household per week and %), 1999/2000 and 2000/2001
1999/2000 per Week Food Consumed at Home Meat Fruit and vegetables Dairy, fat and oil Flour, biscuits, cakes and cereals Beverages Confectionery and ice cream Bread Fish Sugars, jams and spreads Eggs Other foods Total food consumed at home Meals out Total
does not sum due to rounding includes take-away meals eaten in or out of home
2000/2001 per Week 8.3 7.3 5.7 4.3 3.6 2.5 1.8 1.5 0.5 0.4 5.9 41.8 20.5 62.3 % of Total 13.3 11.7 9.1 6.9 5.8 4.0 2.9 2.4 0.8 0.6 9.5
67.1
% of Total 13.8 11.6 9.2 7.0 5.9 4.0 3.0 2.3 0.8 0.7 9.2
67.6
8.2 6.9 5.5 4.2 3.5 2.4 1.8 1.4 0.5 0.4 5.5 40.3 19.3 59.6
32.4 100.0
32.9 100.0
Source:Family Spending, National Statistics/Key Note
According to the National Food Survey (NFS), consumption of bread (in volume terms) rose slightly between 1999 and 2000, from 717g per person per week, to 720g. However, consumption of bread has fallen considerably since 1989.
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Market Definition
Table 3: Consumption of Food by UK Households by Type of Food (grams per person per week), 1989-2000
1989 Milk and cream Vegetables Fruit Meat and meat products Other cereals Bread Fats and oils Fish Sugar and preserves Cheese Beverages Eggs 2,236 2,325 919 1,019 678 834 269 147 233 115 74 2.29 1996 2,106 2,118 1,023 943 809 752 227 154 185 111 64 1.87 1998 2,010 1,944 1,074 934 736 742 194 144 155 104 58 1.68 1999 2,007 1,966 1,063 912 747 717 186 144 141 104 56 1.68 2000 2,081 1,986 1,120 966 788 720 186 143 139 110 58 1.75
millilitres or equivalent per person per week number of eggs per person per week
Source:National Food Survey (NFS)
KEY TRADE ASSOCIATIONS

Federation of Bakers
Founded in 1942, the Federation of Bakers represents the plant-baking industry. It has 63 members: 54 in England and Wales, and nine in Scotland and Northern Ireland. Membership decreased slightly between April 2000 and April 2001, due to rationalisation within the industry. During 2001, one of the main challenges to the Federation was the issue of selling bread at below-cost prices. Following a submission, the Competition Commission produced a report proposing a Code of Practice to put the retailer-supplier relationship on a more even footing. However, it was felt that the Code did not address the issue satisfactorily, and the Federation is currently considering how best to address the matter in the future. The Federation has also addressed the issues raised by the success of the market for organic foods, and has appealed to organic groups, such as the Soil Association, not to limit certification of organic bread production to small-scale operations.
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Market Definition
Among its other activities, the Federation runs courses in bread-making skills, including a 2-day Introduction to Technical Aspects of Plant Baking, and an 8day course on Principles of Plant Baking. A new course on Premium Bread Technology was introduced in October 2000. In April 2000, the Federation introduced its Contractors Passport Scheme, ensuring that all contractors working on members sites have been audited in respect of health and safety requirements.
Flour Advisory Bureau

The Flour Advisory Bueau (FAB) is a generic body, which came into existence in 1956 to provide information on all matters concerning flour and bread to the public, media, schools and health professionals, as well as to the catering, retail and baking trade. Recent activities undertaken by the FAB include a report investigating food allergies and intolerance (see Chapter 7 Current Issues), and a childrens competition based on their suggested improvements to school meals.
National Association of Master Bakers

The National Association of Master Bakers (NAMB) represents the interests of the craft-baking industry in England and Wales. It provides a forum for members to meet and exchange views, and represent the views of the industry to government and other national organisations. It is perhaps an indication of the way the craft-baking industry is evolving that Bakers Review formerly the journal of the NAMB has been replaced by its publishers, Turret RAI, with Bake & Take, which was launched in autumn 2001. Bake & Take covers the takeaway, foodservice and caf marketplace, as well as the traditional craft bakery sector, and includes a four-page Bakers Review section containing NAMB news.
Key Note Ltd 2002
Market Size
2. Market Size
THE TOTAL MARKET
In 2001, the bread market showed a better growth rate than in recent years. This was mainly because retail price cuts were fewer and less stringent, but it was also because of the growing importance of added-value products, especially in the speciality bread and bakery products sectors. Key Note estimates that the total market reached a value of 2.9bn at retail selling prices (rsp) in 2001, representing an increase of 2% over the previous year.
Table 4: The UK Bread and Bakery Products Market by Sector by Value at Current Prices (m at rsp), 1997-2001
1997 White bread Brown and wholemeal bread Ethnic and speciality bread Bakery products Total % change year-on-year
rsp retail selling prices
1998 892 422 606 880 2,800 1.1
1999 895 392 640 898 2,825 0.9
2000 895 368 670 905 2,838 0.5
2001 915 353 701 926 2,895 2.0
890 451 587 842 2,770 -
Source:Key Note
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Market Size
Figure 1: The UK Bread and Bakery Products Market by Sector by Value at Current Prices (m at rsp), 1997-2001
1000 900 800 700 600 Value (m) 500 400 300 200 100 0 1997 Bakery products Ethnic and speciality bread 1998 1999 2000 White bread Brown and wholemeal bread 2001
Source:Key Note
BY MARKET SECTOR
Bread
The steady decrease in the value of the market for traditional brown and wholemeal bread was halted in 2001, when bread discounting in supermarkets became less of a feature than in previous years. However, the overall market share taken by white, brown and wholemeal bread continued to decrease slowly between 1997 and 2001, falling to 43.8% in 2001.
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Market Size
Table 5: The UK White, Brown and Wholemeal Bread Market by Value at Current Prices (m at rsp and %), 1997-2001
1997 Value (m at rsp) % change year-on-year Sector share of the total market (%)
1998 1,314 -2.0 46.9
1999 1,287 -2.1 45.6
2000 1,263 -1.9 44.5
2001 1,268 0.4 43.8
1,341 48.4
Source:Key Note
White Bread
The price increases implemented by plant bakers in 2001 (and the subsequent fall in supermarket discounting of white bread), combined with the stronger presence of added-value products (such as organic loaves), meant that the value of the white bread market rose by 2.2% during 2001, having remained static for many years. Market share remained almost static, at 31.6%.
Table 6: The UK White Bread Market by Value at Current Prices (m at rsp and %), 1997-2001
1998 892 0.2 31.9
1999 895 0.3 31.7
2000 895 0.0 31.5
2001 915 2.2 31.6
890 32.1
Source:Key Note
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Market Size
Brown and Wholemeal Bread

Brown and wholemeal bread has always been a difficult product for the consumer. Although aware of its nutritional benefits, the majority of consumers (especially men and children, who eat more bread than other groups) seem to prefer the taste and texture of white bread. Despite industry efforts to address the issue with product innovations including softer-textured wholemeal bread the sector has continued to decline, taking a 12.2% share of the market in 2001, compared with 16.3% in 1997.
Table 7: The UK Brown and Wholemeal Bread Market by Value at Current Prices (m at rsp and %), 1997-2001
1998 422 -6.4 15.1
1999 392 -7.1 13.9
2000 368 -6.1 13.0
2001 353 -4.1 12.2
451 16.3
Source:Key Note
Ethnic and Speciality Bread

The ethnic and speciality bread sector has become increasingly important in recent years, benefiting from two separate trends. One is the growing popularity of in-store bakeries (ISBs) and bake-off units in smaller outlets, which are particularly suited to the production of French and other continental breads. The other trend is the internationalisation of eating habits, with consumers incorporating a wide range of regional and ethnic breads such as naan, pitta and soda breads into their diets. Although the speciality bread sector is dominated by French breads (estimated to take a 55% share), the market for Italian bread is growing fast, and now holds an estimated 9% share. The sector has been growing at a steady rate since 1997, and accounted for 24.2% of the total bread market in 2001. It has been less prone to price-cutting activity than other sectors. This is partly because the sheer variety of products makes it difficult to pinpoint a potential best-seller, and partly because the speciality sector has a more up market customer base, which is less likely to be swayed by dramatic cost savings.
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Market Size
Table 8: The UK Ethnic and Speciality Bread Market by Value at Current Prices (m at rsp and %), 1997-2001
1998 606 3.2 21.6
1999 640 5.6 22.7
2000 670 4.7 23.6
2001 701 4.6 24.2
587 21.2
Source:Key Note
Bakery Products
Although the bakery products market grew faster than the traditional brown and white bread sectors during the second half of the 1990s, it too became the target of price cuts, and growth slowed considerably in 2000. However, there was something of a recovery during 2001, with the sector growing by 2.3%, and its share of the total bread market reaching 32%.
Table 9: The UK Bakery Products Market by Value at Current Prices (m at rsp and %), 1997-2001
1998 880 4.5 31.4
1999 898 2.0 31.8
2000 905 0.8 31.9
2001 926 2.3 32.0
842 30.4
Source:Key Note
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Market Size
MARKET SHARE BY SECTOR

The figures presented in this section are based on data from the National Food Survey, and include bread and bakery products consumed at home only. The figures exclude consumption in restaurants, sandwich bars and other food outlets.
Table 10: Market Share of Bread by Sector by Volume (%), 1996-2000

1996 White Wholemeal and brown Other Total 58.6 22.6 18.9
100.0
1997 57.8 22.9 19.4

100.0
1998 59.5 20.0 20.5 100.0
1999 57.6 22.0 20.4 100.0
2000 58.8 20.7 20.4

100.0
includes bread rolls and speciality breads, malt bread, French bread, Vienna bread, starch-reduced bread and part-baked bread products does not sum due to rounding
Source:National Food Survey/Key Note
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Market Size
Figure 2: Market Share of Bread by Sector by Volume (%), 1996-2000
100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% 1996 White 1997 1998 1999 Other 2000
Wholemeal and brown
includes bread rolls and speciality breads, malt bread, French bread, Vienna bread, starch-reduced bread and part-baked bread products
Source:National Food Survey (NFS)/Key Note
The volume penetration of white bread has been steadily increasing over many years, at the expense of wholemeal and brown bread. There was something of a reversal of this trend during 1999, but this was not sustained during 2000, when white bread accounted for 58.8% of market share by volume, compared with 20.7% for wholemeal and brown bread. Table 11 analyses volume consumption in more detail.
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Market Size
Table 11: Market Share of Bread by Bread Type by Volume (%), 1996-2000
1996 White sliced standard White premium loaves Wholemeal (sliced and unsliced) Rolls White unsliced standard Brown (sliced and unsliced) Vienna/French bread White soft grain loaves Malt/fruit bread Starch-reduced bread and rolls Other bread 34.2 12.6 13.2 9.5 9.3 9.5 3.6 2.2 0.9 0.7 3.6 1997 29.3 18.4 12.1 9.3 8.4 10.7 4.2 2.2 0.9 0.8 3.5 1998 29.3 19.5 10.9 9.4 8.2 9.2 4.2 2.4 0.9 0.8 3.9 1999 32.2 16.2 12.3 9.4 8.2 9.6 4.3 1.0 0.8 0.6 4.2 2000 31.1 17.9 12.5 9.6 9.0 8.2 3.9 1.3 1.0 0.7 4.4
including sandwiches purchased for home consumption Note: figures do not sum due to rounding.
Source:National Food Survey (NFS)/Key Note
Although the shares of volume consumption for a lot of the bread types remained at a similar level between 1996 and 2000, the consumption of two bread types changed considerably. The share of volume consumption of white sliced bread fell from 34.2% in 1996, to 31.1% in 2000, while the consumption of white premium loaves increased from 12.6% to 17.9% during the same period.
OVERSEAS TRADE
Overseas trade is relatively unimportant in the UK bread market. A number of UK plant bakers export part-baked and frozen bakery products to retailers and the foodservice industry in Europe and elsewhere. Furthermore, there is a growing sandwich market in continental Europe, which is also serviced by some UK companies. However, exports of bread and bakery products currently only account for around 2% of the total market. Although the UK market has been characterised by a growing interest in ethnic and continental products in recent years, very little of this (approximately 1%) is imported. Many ethnic products are made by relatively small UK-based companies, which were originally set up to service ethnic communities in large metropolitan areas. In the case of bakery products from
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Market Size
continental Europe, a number of European firms specialising in such products have been acquired by UK-based companies, and/or have set up UK subsidiaries themselves.
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Industry Background
3. Industry Background
RECENT HISTORY
During the second half of the 1990s, the bread market was dominated by the negative effects of discounting by supermarkets. As a staple item within the British diet, bread played an important part in the price wars between major retailers, which used the product as a loss leader, selling it at below cost price in order to attract customers. (Bread reached a low of 7 pence for a standard loaf during 1999.) Although bread manufacturers responded to this by introducing added-value products, such as premium and super-premium loaves, the multiples reacted by extending their discounting practices to these sectors, too. However, 2000 and 2001 witnessed a reduction in discounting activity, as supermarkets began to concentrate on quality rather than price cutting, and as bread manufacturers began to implement price increases. Another area in which the supermarkets have had a strong influence in recent years is in the widespread adoption of in-store bakeries (ISBs), which sell craft-style breads baked on the premises, either from scratch or by bake-off methods (finishing part-baked or frozen dough products). This has had a strong effect on both the craft and plant-bakery sectors, exacerbated by the fact that supermarkets introduced discounting into their ISBs during the mid-1990s. Many plant bakers have now entered the bake-off market, producing their own part-baked products for finishing off in ISBs, and/or acquiring existing companies that were already supplying the sector. The craft sector represented by small High Street bakery shops has been declining for many years, suffering from small-scale production and low profit margins. Most existing craft bakers have now diversified into areas such as takeaway food (e.g. sandwiches and hot snacks prepared in bake-off ovens) and many have incorporated cafs into their premises. Some of the more successful craft bakery chains now see themselves as competing with the coffee shop chains, such as Starbucks, more than with plant bakers or ISBs.
NUMBER OF COMPANIES
According to the Federation of Bakers, 80% of all bread production is now concentrated in just 11 companies, operating from a total of 61 units. Figures published in Business Monitor PA1003 Size Analysis of UK Businesses show that there were 1,845 VAT-based enterprises engaged in the manufacture of bread, fresh pastry goods and cakes in 2001 115 fewer than in 2000. Relatively few companies (280 in all, representing 15.2% of the total) had a turnover of more than 1m during 2001.
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Industry Background
Table 12: Number of VAT-Based Enterprises Engaged in the Manufacture of Bread, Fresh Pastry Goods and Cakes by Turnover Sizeband (000, number and %), 2000 and 2001
2000 Number of Enterprises Turnover Sizeband (000) 1-49 50-99 100-249 250-499 500-999 1,000-4,999 5,000+ Total 205 425 580 310 160 185 95 1,960 10.5 21.7 29.6 15.8 8.2 9.4 4.8 100.0 % of Total
2001 Number of Enterprises % of Total
180 375 575 275 160 180 100 1,845
9.8 20.3 31.2 14.9 8.7 9.8 5.4

100.0
does not sum due to rounding
Source:Business Monitor PA1003 Size Analysis of UK Businesses
EMPLOYMENT
A total of 85.3% of the VAT-based local units engaged in the manufacture of bread, pastry and cakes employ fewer than 20 people, and 62.5% employ fewer than ten people.
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Industry Background
Table 13: Number of Local Units Engaged in the Manufacture of Bread, Fresh Pastry Goods and Cakes by Number of Employees (number of units and %), 2001
Number of Units Number of Employees 1-9 10-19 20-49 50-99 100-199 200-499 500-999 1,000+ Total 2,130 780 240 85 75 70 20 5
3,410
% of Total 62.5 22.9 7.0 2.5 2.2 2.1 0.6 0.1

100.0
does not sum due to rounding (source rounds to the nearest five)
Source:Business Monitor PA1003 Size Analysis of UK Businesses
REGIONAL VARIATIONS IN THE MARKETPLACE

Many of the large plant bakeries began their operations as small family businesses in a single region, and expansion has tended to be organic, in geographical terms, with distribution focused on areas surrounding the companys original region. The operational areas of some of the major plant bakers are shown in Table 14.
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Industry Background
Table 14: Major Plant Bakers by Number of Manufacturing Sites and Location of Operations, 2001
Number of Sites Company Allied Bakeries Ltd British Bakeries Ltd Fine Lady Bakeries Ltd Fletchers Bakeries Ltd Frank Roberts & Sons Ltd Harvestime Ltd Rathbones Ltd Warburtons Ltd William Jackson & Son Ltd Location Nationwide Nationwide (inc. Northern Ireland) Banbury, Oxfordshire Sheffield, Yorkshire Northwich, Cheshire Midlands North of England, Midlands, Wales Scotland, North of England, Midlands Kingston-upon-Hull, Humberside Source:The Federation of Bakers/Key Note 1 11 7 17 1 1 1 2 13
DISTRIBUTION
Manufacturers
Distribution and delivery of bread from plant bakers is a complex operation, with multisite operators often concentrating the production of different lines at individual bakeries, needing inter-company trunking for full distribution of products. Most plant bakeries retain their own delivery fleets and drivers, with some smaller companies using contract or franchise delivery for areas over a certain distance from their manufacturing facilities. In recent years, there has been an increased emphasis on just-in-time (JIT) delivery, ensuring that the product is delivered to the customer at the right time and in fresh condition.
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Industry Background
Retailers
The multiple grocers dominate retail distribution, taking the major share of the wrapped-and-sliced bread market and, more recently, the ISB market. Craft bakers have had their share eroded by both the multiple retailers and the convenience sector, including forecourt retailers and symbol groups. As well as selling wrapped and sliced bread, the latter have also adopted bake-off techniques to sell crusty bread and bakery products, putting them in direct competition with the craft sector. Recently, a number of large chains have been active within the craft sector, expanding through acquisitions of individual outlets and smaller chains, and diversifying into takeaway food and catering. The three largest chains are Greggs, Lyndale Foods and Three Cooks.
Table 15: The Leading Multiple Bakers by Number of Retail Units, 1996, 1999 and 2001
1996 Greggs Three Cooks (RHM) Lyndale Foods Ltd Source:Key Note 1,052 268 230 1999 1,072 296 345 2001 1,100 297 252
HOW ROBUST IS THE MARKET?

The difficult relationship between bread manufacturers and major multiple retailers has led to a number of problems for large plant bakers, which have suffered both from dramatic price-cutting activity and from the adoption of ISBs by supermarkets. The industrys response has been to concentrate on adding value through product innovation, and there is strong competition between the few large companies remaining in the market, which are all aiming to differentiate themselves from the others in order to gain fiercely-contested supermarket shelf space. In 2000, the recent troubles within the plant-baking sector came to a head with plant closures by Allied Bakeries and the sell-off of British Bakeries parent company, Rank Hovis McDougall. At the opposite end of the size spectrum, many small craft bakeries are struggling for survival, and others have been absorbed into the larger, more successful chains. This sector is in the process of reinventing itself, with many craft bakeries becoming primarily catering outlets, with the production of bread virtually a sideline.
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Industry Background
LEGISLATION
On 1st October 2001, the increase in the Minimum Wage (from 3.70 to 4.10 for workers aged over 21) came into force. This is one of the factors expected to contribute to further increases in the price of bread during 2002. In May 2001, the Health & Safety Executive (HSE) published an updated list of occupational exposure limits to a number of substances, which included flour dust.
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Competitor Analysis
4. Competitor Analysis
THE MARKETPLACE
The UK baking industry is based on three major sectors:
plant bakeries in-store bakeries (ISBs) craft bakeries.
Plant Bakeries
Large plant bakeries mainly producing wrapped bread on a large scale account for over 80% of the bread consumed in the UK. The sector is dominated by two companies, Allied Bakeries and British Bakeries, which together account for more than half the market. Kingsmill, from Allied Bakeries, was acknowledged as the brand leader for several years, but in August 2001, British Bakeries claimed that its Hovis brand which was relaunched during the year had overtaken it. The family-owned company Warburtons, which has expanded considerably over the past few years, is the third-largest plant baker by value. Most plant bakers produce both their own branded products, and the own-label bread sold by multiple retailers. The majority also supply the convenience sector, including symbol groups and forecourt retailers, and have catered for this sector with product innovations including bread and other bakery products with a longer-than-average shelf life. The plant-baking industry is characterised by a high degree of vertical integration, as demonstrated by Table 16.
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Competitor Analysis
Table 16: Vertical Integration in the Milling and Baking Industry, 2001
Parent Company Rank Hovis McDougall Subsidiary Rank Hovis Ranks Meel BV (The Netherlands) British Bakeries Le Pain Croustillant Martin Spcialits SA Sofrapain RHM Food Ingredients Three Cooks Associated British Foods Group Allied Grain Allied Mills Westmill Foods AB Ingredients Allied Bakeries Speedibake Bakery ingredients Bakery and catering outlets Grain trading Flour milling Packaging of flour and cereals Bakery ingredients Bread and other bakery products Frozen and part-baked bakery products Northern Foods Kara Grain DOr Gunstones Fletchers Ltd Smiths Flour Mills Source:Key Note Bakery products Bakery products Bread and other bakery products Flour milling Bakery products Bread products and patisserie Bread products and patisserie Bread and other bakery products Activity Wheat-flour milling Wheat-flour
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Competitor Analysis
In-Store Bakeries
As well as having a strong impact on the market with their own-label plant-baked bread, supermarkets have been responsible for the growth of the ISB sector. The major multiples now have ISBs in the majority of their stores, baking from scratch and/or using bake-off methods. Although this initially had a very strong impact on the plant-bakery sector, most plant bakers now supply ISBs with their own part-baked and frozen products. Most of the increase in market share enjoyed by ISBs has been at the expense of smaller craft bakers. The rise of the ISB, which has been fuelled in part by the shift in consumer tastes towards continental bread and patisserie products, has prompted the entry of a number of companies from France and elsewhere in continental Europe into the UK market. Some of these companies have subsequently been acquired by large UK plant bakers.
Craft Bakeries
The craft-bakery sector is represented mainly by retailers that bake bread and bakery products on their own premises. Many craft bakers have now diversified into catering and takeaway food.
MARKET LEADERS
Allied Bakeries Ltd
Company Structure
Allied Bakeries Ltd is part of the international food, ingredients and retail group Associated British Foods (ABF), the other businesses of which include British Sugar, Twinings tea and the Primark retail chain. In October 2001, ABF acquired Kerry groups SPP ingredients business, which is a leading supplier of technical bakery ingredients in the UK and Europe. During 2001, three divisions within ABF (AB ingredients, Nelsons of Aintree and Kingsgate Food Ingredients, which is part of Allied Mills Ltd) were merged to form a new UK bakery ingredient group, which became part of the ABITEC Group, ABFs food technology arm. The new division serves the plant-bakery and food-manufacturing sectors, as well as ISBs of major retailers. The craft-bakery sector is also served by Allied Mills. Allied Bakeries, which claims a third of the UK bread market, produces a number of bread and bakery product brands, including Kingsmill, Sunblest, Allinson and Burgen.
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Competitor Analysis
Current and Future Developments

During 2001, Allied Bakeries closed five distribution depots, having already undergone a series of plant closures in 1999 and 2000. Early in 2001, Allied Bakeries announced that it would be implementing price increases on some of its premium and value-added products, mainly in response to higher delivery costs. The increases amounting to an average of 3% to 4% were not introduced across the board, but were tailored to the profitability generated by individual customers. In 2001, Allied Bakeries was given the award for best bakery own-label supplier by The Grocer magazine. A new addition to the Kingsmill range was launched in 2001. Kingsmill Whole White, which tastes like a white loaf but is made with one-third wholemeal flour, was developed to help parents persuade their children to eat more healthily. The packaging contains a transparent cut-out so that consumers can see that the bread is white.
Financial Results
Allied Bakeries Ltd has changed its name to ABF Grain Products Ltd for accounting purposes only. According to results from the ICC Juniper database (taken from Companies House), in the 52-week period ending 16th September 2000, ABF Grain Products Ltd recorded a turnover of 44.4m and a pre-tax loss of 18.4m. In the 53-week period ending 18th September 1999, the company returned a pre-tax loss of 83.7m on a turnover of 461.5m.
British Bakeries Ltd

Company Structure
British Bakeries Ltd is part of Rank Hovis McDougall (RHM), which was acquired from Tomkins PLC by the private equity firm Doughty Hanson in 2000. RHM has eight divisions:
Rank Hovis flour miller, producing McDougalls flour British Bakeries manufacturing, marketing and distributing wrapped
bread and morning goods
European Frozen Bakery produces frozen part-baked bread and bakery

products
Manor Bakeries manufactures ambient packaged cakes Centura Foods produces branded and own-label grocery products,
including Bisto gravy
Partnerships has relationships with customers including McDonalds,

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Competitor Analysis
Pizza Hut and Marks and Spencer
RHM Ingredients manufactures ingredients used by major food

manufacturers
Food Products consisting of six businesses operating in various food trade

sectors. Doughty Hanson has announced its intention to further expand the RHM group into Europe through acquisitions. British Bakeries runs 17 plant bakeries, and has 6,500 employees. Its brands include Hovis, Mothers Pride, Nimble and Granary.

2001 saw the relaunch of the Hovis range in new distinctive packaging, featuring images of popular foods associated with bread; for example, the Great White loaf featured cucumber slices, and the Square Cut version was covered with baked beans. A new Square Cut for Sandwiches wholemeal loaf has been launched, the packaging of which is decorated with slices of egg. According to the company, the revamped packaging is designed to refresh the brands image, and to increase its appeal to children. In August 2001, Hovis launched the Best of Both loaf (a white loaf made partly with wholemeal flour) just 2 weeks after Kingsmill had launched a similar product, called Whole White. British Bakeries has entered into a pilot scheme with the Bakers Union to establish a working partnership agreement aimed at removing the them and us culture and enabling managers, employees and unions to work together in joint problem-solving.
Financial Results
In the year ending 29th April 2000, British Bakeries Ltd recorded a turnover of 411.7m, an increase of 1% over the previous years figure, and a pre-tax loss of 2.4m, having made a pre-tax profit of 10.8m in the previous year.
Fine Lady Bakeries Ltd

Company Structure
Fine Lady Bakeries Ltd is part of the Heygate Group, a family business, of which the major operation is flour milling. The bakery business, which is based in Banbury, in Oxfordshire, was founded by local bakers in the 1950s, and acquired by the Heygate Group in the mid-1960s.
Financial Results
In the 52-week period ending 31st March 2001, Fine Lady Bakeries Ltd recorded a turnover of 34.5m and a pre-tax loss of 1.1m. In the 39 weeks to
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Competitor Analysis
1st April 2000, the company returned a pre-tax profit of 2.1m on a turnover of 39.9m.
Fletchers Bakeries Ltd

Company Structure
Fletchers Bakeries Ltd was purchased by Northern Foods PLC, which already had a 25% stake in the business, in 1999 and is now part of the Northern Foods Convenience Food division, along with the existing speciality bakery business Kara Grain dOr Ltd. Fletchers, which supplies fresh bakery products to supermarkets and frozen products to foodservice markets through frozen food wholesalers, was originally a family business, having been founded in Sheffield in 1923.

In November 2001, it was announced that the Chief Executive of Fletchers parent company, Northern Foods, would retire in 2002, to be replaced by the former Chief Executive of Nestl, Peter Blackburn.
Financial Results
In the 52-week financial year ending 31st March 2001, Fletchers Bakeries Ltd recorded a turnover of 87.9m and a pre-tax profit of 7.6m. In the 39 weeks to 31st March 2000, the company returned a pre-tax loss of 807,000 on a turnover of 67.8m.
Frank Roberts & Sons Ltd

Company Structure
Frank Roberts & Sons Ltd incorporates Roberts Bakery, (its wholesale bread business, which delivers daily to supermarkets in a number of regions in the UK, and exports bread and morning goods to several European countries) and The Pastry Case (which was formed in 1988 to produce long-life ambient pastry products). The original company was founded in 1887, and the business is still family owned.
Financial Results
Frank Roberts & Sons Ltd recorded a 9% increase in turnover, to 29.5m, in the year to 2nd September 2000. The company made a pre-tax profit of 2m in 2000, compared with 981,000 in the previous financial year.
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Competitor Analysis
Harvestime Ltd
Company Structure
Harvestime Ltd is the Plant-Baking division of the William Price Group, a family business founded in 1879, which also owns a Speciality Bread division consisting of New Primebake Ltd and Boboli (UK) Ltd. The Group also owns the French Croissant Company, which it purchased in 1998 and which supplies a small range of French bakery products, including croissants and brioche. Harvestime produces a range of wrapped and crusty bread, including an organic range manufactured at a dedicated production facility. The products are available under supermarket own labels, and are also sold through symbol groups and dairies under the Harvestime brand.

In 2001, Harvestime launched 400g half-loaf versions of its range of Traditional and Crusty loaves. The loaves, aimed at single-person households and families with individual preferences, have the same-sized slices as the 800g loaf, but fewer of them.
Financial Results
In the year ending 30th December 2000, turnover for Harvestime Ltd increased by 9.2%, to 45.8m, while pre-tax profits rose by 42.7%, to 431,000.
Kears Group Ltd (Rathbones Ltd)

Company Structure
Kears Group Ltd is a subsidiary of the Republic-of-Ireland-based Greencore Group PLC, and the holding company for a group of nine bakeries, known collectively as Rathbones Ltd. Greencore Group acquired Hazlewoods Foods PLCs sandwich business in 2000.

Price pressures within the bread industry were blamed by Greencore for a 55% drop in pre-tax profits in the year to June 2001. Kears has now begun supplying bread to the former Hazlewood sandwich-making factory, and the two companies are working together to develop sandwich breads.
Financial Results
In the 53-week period ending 30th September 2000, Kears Group PLC returned a pre-tax profit of 4.4m on a turnover of 103.3m. In the 52-week period ending 25th September 1999, the company recorded a turnover of 94.9m and a pre-tax profit of 5m.
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Competitor Analysis
Warburtons Ltd
Company Structure
Founded in Bolton, Warburtons Ltd is a family-owned company with 11 manufacturing units based in Scotland, the north of England and the Midlands.

In August 2001, Warburtons claimed market leadership in Scotland, having entered the Scottish market just over 5 years earlier. Product launches during 2001 included a crusty premium white loaf, introduced in October, and a premium range of rolls, including soft sandwich rolls, made with durum wheat and semolina, and sunflower-and-honey rolls, both launched in June. In May 2001, Warburtons entered the speciality bread sector through the launch of the Bake & Share range of ready-to-bake breads. The company has joined other companies, including Tetley GB and St Ivel, to launch a health website www.healthyliving24.co.uk which carries interactive content on dieting, exercise, nutrition and relaxation.
Financial Results
Warburtons Ltds turnover increased by 12.8% in the year ending 30th September 2000, to 183.3m. Pre-tax profits for the company increased by 46.6%, to 26.6m.
William Jackson & Son Ltd

Company Structure
William Jackson bakery, which is based in Hull, was established in 1851. Its parent company is William Jackson & Son Ltd, which also owns Jacksons Family Food Stores, Tryton Foods and Crystal Motor Group. The business of William Jackson Bakery is organised in three divisions:
Retail marketing branded bread, snack products and speciality breads to

supermarkets, wholesalers and the independent sector, and own-label products to multiple retailers
Foodservice supplying ambient and frozen bakery products to food

manufacturers, restaurants and sandwich makers
Export dealing with the export of ambient and frozen branded and
own-label products to continental Europe and a number of other countries.
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Competitor Analysis

William Jackson Bakerys Nutribread range which is made with low-sodium sea salt includes Nutribread for Women, which contains soya flour, linseed and evening primrose oil to help maintain a healthy hormone balance. Nutribread for the Family is rich in omega-3 fatty acids.
Financial Results
In the 52-week period ending 28th April 2001, William Jackson & Son Ltd returned a pre-tax profit of 1.6m on a turnover of 159.1m. The company recorded a turnover of 191.3m and a pre-tax profit of 4.3m for the 53-week period ending 29th April 2000.
SPECIALIST RETAILERS
There are three major chains of specialist bakery retailers Greggs PLC, Lyndale Foods Ltd and Three Cooks Ltd.
Greggs PLC
Company Structure
Greggs PLC originated in a small outlet, which was opened in 1930 in Newcastle, and has grown mainly through the acquisition of smaller regional chains. The company was floated in 1984, when it had a portfolio of 261 outlets in four regions. The number of outlets had almost doubled by 1994, and the company now owns around 1,100 outlets. Most outlets trade under the Greggs brand name, but the Bakers Oven outlets, which were purchased from ABF in 1994, continue to operate under their own brand name.

Early in 2002, Greggs reported that good weather, plus a buoyant retail climate, which had generated high levels of consumer traffic on the High Street, had had a beneficial effect on sales. The company reported a like-for-like sales growth of 9% during the second half of its financial year, and forecast that its full-year results, to be posted in March, would show very good progress. Bakers Oven cafs have been equipped with touch-screen systems, providing customers with an interactive touch-screen magazine at their tables. The magazine is updated daily and features articles, competitions and advice. The company has announced plans to expand its number of outlets to 1,700 over the next 10 years. At the end of 2001, a rumour in the national press that Doughty Hanson, owner of RHM Foods, was in bid talks with Greggs was strongly denied by the company.
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Competitor Analysis
Financial Results
In the year to 30th December 2000, Greggs PLC achieved a 9.8% increase in turnover, to 339m. Pre-tax profits for the company rose by 22.5%, to 26.4m.
Lyndale Foods Ltd

Company Structure
The Lyndale Foods Group was formed in 1996, when Lyndale Foods Ltd was purchased from Warburtons Ltd. The Group now incorporates 252 retail outlets trading under a variety of names, including Sayers, Hampsons, Annes, Fords, Burtons and Spinks, together with the Peter Hunt pie business.

In 2001, Lyndale, which is based mainly in the North West, sold its Mountstevens bakery and 93 shops (all Mountstevens outlets) in the South West, in order to concentrate on its northern businesses. Mountstevens was acquired by Lyndale in 1997. 50 of the companys shops have been rebranded with a bright new corporate image.
Financial Results
In the 52-week period ending 30th September 2000, Lyndale Group Ltd (the parent company of Lyndale Foods Ltd) reported a turnover of 109.2m and a pre-tax loss of 3.1m. In the 10-week period ending 30th September 1999, the company returned a pre-tax profit of 66,000 on a turnover of 16.3m.
Three Cooks Ltd

Company Structure
Three Cooks Ltd is part of the RHM group, which also includes British Bakeries.

During 2001, the company created a new corporate identity, including new furniture and lighting, and an enhanced product offer that includes premium coffee and fresh food, enabling it to compete with outlets such as Starbucks and Costa Coffee.
Financial Results
Three Cooks Ltds turnover fell by 0.5% in the year ending 29th April 2000, to 52.2m. The company made a pre-tax profit of 2m in 2000, compared to 349,000 in the previous financial year.
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Competitor Analysis
OUTSIDE SUPPLIERS
Wheat Supplies
The 2001 wheat harvest was a particularly poor one, owing to a combination of wet weather conditions and reduced plantings. This is already having an impact on prices during 2001/2002, with increases of up to 30% in the price of wheat.
Table 17: Total UK Wheat Harvest (million tonnes), 1985/1986-2001/2002
1985/1986 1990/1991 1995/1996 1996/1997 1997/1998 1998/1999 1999/2000 2000/2001 2001/2002e

53 weeks e estimated figures
12.1 14.0 14.3 16.1 15.0 15.4 14.9 16.8 11.6
Source:Department of the Environment, Food and Rural Affairs (DEFRA)/ Nabim
Although the majority of wheat used by UK flour millers has been home-grown in recent years, the poor quality of the 2001 harvest is likely to mean that a higher proportion will be imported for 2002.
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Competitor Analysis
Table 18: Wheat Usage by Area of Origin (%), 1985/1986-2000/2001

Other Home-Grown 1985/1986 1990/1991 1995/1996 1996/1997 1997/1998 1998/1999 1999/2000 2000/2001e
53 weeks e estimated figures
EU 21 5 9 8 12 8 6 5
Countries 17 7 5 6 7 10 11 11
Total 100 100 100 100 100 100 100 100
62 88 86 86 81 82 83 84
Source:Department for the Environment, Food and Rural Affairs (DEFRA)/ Nabim
In an attempt to avoid the problems that have beset the meat and poultry industries in recent years, the cereals sector has established assurance schemes for the production and delivery of grain. Around three-quarters of all UK wheat marketed from the 2000 harvest was produced on assured farms, which keep records of their actions and are subject to third-party verification.
Flour Milling
The high degree of vertical integration in the bread industry means that much of the flour-milling industry in the UK is in the hands of companies that are also active in bread manufacture. Between them, Allied Mills and Rank Hovis (the flour-milling division of RHM) account for approximately half of the flour produced in the UK each year. The UK flour-milling industry is going through a period of upheaval, including the sale and break-up of the Spillers flour-milling business during the late 1990s. The eight former Spillers mills have now been distributed between three companies, two of which are new entrants to the UK flour-milling industry Kerry Foods, which has two mills, and the US company Archer Daniels Midland, which has four. The remaining two mills are now owned by Rank Hovis. These developments, together with the closure of a number of milling facilities during the past few years (including closures by both Allied Mills and
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Competitor Analysis
Rank Hovis during 2001), mean that there are now 68 mills operating in the UK, which are owned by 32 flour milling companies. The industrys total turnover is just under 1bn. Table 19 shows flour production by type between 1996/1997 and 2000/2001. As can be seen from the table, flour production remained relatively static during this period.
Table 19: Flour Production by Type of Flour by Volume (000 tonnes and %), 1996/1997-2000/2001
1996/ 1997 Volume (000 tonnes) Type of Flour (%) Bread-Making White Brown Wholemeal Other Flour Biscuit Cake Prepacked Household Other and starch Total
53-week year e estimates does not sum due to rounding
1997/ e1998/ e1999/ e2000/
1998 4,530
1999 4,478
2000 4,480
2001 4,522
4,449
53.1 3.8 4.7
53.3 3.6 4.5
53.5 3.2 4.2
54.8 2.2 5.4
53.9 2.6 5.2
13.1 1.4 4.1 19.8 100.0
13.2 1.7 4.1 19.6 100.0
12.6 1.7 3.9 20.5

100.0
12.0 1.9 3.6 19.5

100.0
12.4 1.8 3.8 20.5

100.0
Source:Ministry of Agriculture, Fisheries and Food (MAFF)/Department of the Environment, Food and Rural Affairs (DEFRA)
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Competitor Analysis
ADVERTISING AND PROMOTION

Main Media Advertising
A total of 12.1m was spent on main media advertising for bread and bakery products during the year to September 2001. This figure was slightly down on that for the previous 12-month period, when expenditure amounted to 12.3m.
Table 20: Main Media Advertising Expenditure on Bread and Bakery Products (000), Years to September 2000 and 2001
2000 Hovis white bread Kingsmill Warburtons bread range Greggs bakers product range Warburtons product range Nimble Amazing Grain malted bread Nutribread Allinson wholemeal bread Cuisine de France boulangerie range Allied Bakeries bakery goods Hovis crusty bread Pillsbury Toaster Pockets Sharwoods naan bread Soreen malt loaf Warburtons organic bread range Other Total
Note: totals do not sum due to rounding.
2001 3,765 3,352 1,911 704 621 322 316 288 119 116 550 12,065
1,203 4,835 1,121 758 757 334 128 1,115 523 86 166 444 801 12,274
Source:ACNielsen MMS
The year to September 2001 saw a considerable increase in the share of total bread advertising taken by Allied Bakeries, British Bakeries and Warburtons, which between them accounted for 86% of all advertising expenditure.
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Competitor Analysis
Allied Bakeries and British Bakeries ran major advertising campaigns during the year Allied Bakeries backed the launch of Kingsmill Whole White with TV and radio campaigns featuring the comedians Mel and Sue, while British Bakeries relaunched Hovis with new packaging and a 7m marketing programme. The campaign, featuring a new character Harry Hovis includes an Internet website, where the new ads and packaging can be viewed, and screensavers downloaded. Warburtons increased its advertising expenditure from 2.3m for the year ending September 2000, to 2.5m for the following 12-month period, representing 21% of all expenditure on bread and bakery products in the year to September 2001. The company was the subject of a number of complaints to the Advertising Standards Authority (ASA) about its poster campaign Respect the Bread, on the grounds that it could encourage anti-social behaviour. (The images used included a serrated bread knife and a hand holding a rolling pin.) However, the ASA concluded that the posters were light-hearted, and part of a humorous campaign, and the complaints were not upheld. The Respect the Bread theme continued using a different angle during the latter part of 2001, with advertisments featuring people who are fanatical about bread; for example, television advertisments in Warburtons trading areas showed a man who has to check hundreds of eggs to find the perfect one to eat with his bread. William Jackson Bakery invested in a national press campaign targeting women aged 25 to 55 in the AB and C1 socio-economic groups as part of the brand-building strategy for its Nutribread healthy bread range.
Table 21: Main Media Advertising Expenditure by Allied Bakeries, British Bakeries and Warburtons (000), Years to September 2000 and 2001
2000 Expenditure (000) Allied Bakeries British Bakeries Warburtons Source:ACNielsen MMS 4,835 2,652 2,322 % of Total 39.4 21.6 18.9 2001 Expenditure (000) 3,756 4,087 2,532 % of Total 31.1 33.9 21.0
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Competitor Analysis
Exhibitions
The Food & Bake exhibition is organised by an industry consortium known as Bakery Exhibitors Ltd (BEL), and managed by the publisher Turret RAI PLC. The 2000 event, held at the National Exhibition Centre (NEC) in Birmingham, attracted 19,000 visitors. There was not an exhibition in 2001, but one is due to take place at the NEC in March 2002. Bakers Fair is the exhibition solely for the craft-baking industry, organised by the London and South Eastern Region of the National Association of Master Bakers (NAMB). The 2001 event took place at the Business Design Centre, in Islington, in October. The international bakery and patisserie exhibition Europain is due to be held in April 2002 in Paris.
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Strengths, Weaknesses, Opportunities and Threats
5. Strengths, Weaknesses, Opportunities and Threats

THE TOTAL MARKET
Strengths
Bread remains a staple product in the national diet, and is consumed in
almost every household, despite changes in eating habits.
Bread is a destination category for most supermarket shoppers, i.e. it is a

product that consumers go to supermarkets specifically to buy, rather than being an impulse purchase.
The shelf life of many bread and bakery products has been improved by
manufacturers initiatives, improving convenience for both retailers and customers.
Bread represents the main source of fibre in the UK diet, providing a

quarter of the daily intake on average.
Weaknesses
The market is mature and saturated, leaving little room for growth. As eating habits have changed considerably over the past two decades,
bread is less likely to be consumed at meal-times than has been the case in the past.
On the whole, British consumers do not use bread as an accompaniment to

main meals, as is the case in continental Europe.
The markets value has been depressed for a number of years by heavy
price-cutting.
Opportunities
Difficult market conditions have encouraged manufacturers to concentrate
on new product development (NPD), which has revitalised some sectors.
The growing interest in organic food offers many opportunities for the
bread market.
The development of functional food has already been exploited by some

bread manufacturers, and may lead to further opportunities in the future.
Although the market has reached saturation levels in terms of penetration,

there is still scope for increasing the frequency of purchase.
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The development of in-store bakeries (ISBs) has helped to improve

perceptions ofthe quality of bread, reminding consumers of its traditional, aesthetic characteristics such as crustiness and aroma.
Threats
Although heavy discounting by supermarkets has been less of a problem for
the bread market over the past year, there are signs that the proliferation of new product categories may make it increasingly difficult for manufacturers to gain shelf space.
The wide range of product positionings can also be confusing for the
consumer.
Breads image as a commodity product is still likely to act as a brake to any

real growth within the market.
WHITE BREAD
Strengths
Consumers tend to prefer the taste and texture of white bread to those of
brown and wholemeal bread. This is especially true for men and children, who tend to eat more bread than others.
White bread is a rich source of calcium and iron, as well as fibre, and its
nutritional benefits have been reinforced by government health advice.
Even though price discounts on white bread were not as heavy in 2001 as in
the recent past, the product still offers the consumer good value for money.
Weaknesses
Standard white bread, in particular, still has a loss-leading image, which is at
odds with the current trend for quality in food.
On the whole, white bread tends to be less appealing to the sophisticated

foodie consumer, who is prepared to pay more for good-quality products, such as wholemeal and specialist varieties.
Opportunities
Improvements in technology are aiding NPDs such as the launch of
healthier white loaves, which are made partly with wholemeal flour but still have the taste and texture of white bread.
Improvements in distribution by plant bakeries mean that fresh sliced white

bread can be available throughout the day, fitting in with the 24/7 lifestyle that is now prevalent among many consumer groups.
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Sales of white bread can be increased by the growing number of smaller

outlets incorporating ISBs.
The development of new products with a longer shelf life may encourage
convenience stores to carry larger stocks and a wider variety.
Threats
The white bread sector is becoming increasingly crowded in terms of
product positionings, and is among the most likely to suffer from problems in obtaining shelf space.
As the largest sector, white bread is also the most likely to be affected by
price-cutting by the multiple retailers.
The white bread sector is also the most likely to lose sales in the face of the
growing popularity of other sectors, such as speciality breads and bakery snacks.
BROWN AND WHOLEMEAL BREAD

Strengths
Wholemeal bread tends to appeal to a more upmarket consumer base than
white bread.
Those who consume wholemeal bread are often more loyal, and less prone
to product switching. They are also more affluent, and less likely to be influenced by price-cutting.
Wholemeal bread contains more fibre than white bread, which contributes
to its healthier image.
Weaknesses
Brown and wholemeal bread appeal to a narrower market than white
bread.
Children and men, who tend to be the largest consumers of bread, are more
likely to reject brown and wholemeal bread.
The cost to the consumer of brown and wholemeal bread is generally

higher than that of white bread.
Opportunities
The development of the market for organic food is particularly likely to
benefit the brown and wholemeal sector, which already has a healthier image than the white bread sector.
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Product innovations over the past few years have increaded the mass
appeal of brown and wholemeal bread by making the texture more like that of white bread.
The extension of premium and super-premium products to the brown and

wholemeal sectors will benefit the market.
Threats
Continuing activity within the premium white bread sector is likely to make
consumers of white bread more reluctant to switch to brown or wholemeal.
The strengthening position of the specialist bread sector, which appeals to

the same upmarket consumer base as wholemeal bread, is also a problem for the sector.
ETHNIC AND SPECIALITY BREAD

Strengths
The ethnic and speciality bread sector has benefited from a growing
interest in food, cooking and eating among many consumer groups, increasing the desire to try exotic and unusual dishes.
In addition, eating habits have become increasingly international,

prompted by foreign travel and the influence of multi-ethnic communities in many areas of the UK.
Ethnic and speciality breads usually offer higher profit margins than other
types of bread.
Some speciality breads especially those within the ethnic segment (such
as pitta and naan) have long shelf lives.
Weaknesses
The sector is prone to the effects of short-term fashions in eating habits,
and some new products sell well only for a relatively short period of time.
Many of the speciality bread products, such as crusty continental breads,

which are produced in ISBs, need to be consumed soon after purchase. This can be a problem for UK shoppers, who are less likely than those in Europe to shop for food on a daily basis.
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Opportunities
The ready to bake sector is growing in popularity. Speciality breads, such as
garlic and foccacia breads already feature strongly in this market and there are limitless opportunities to extend the sector with new varieties.
Most types of ethnic and speciality bread can be produced using organic
ingredients.
It is often the case that new bread varieties are introduced to consumers
originally through the food service sector, in restaurants and sandwich outlets. These can be good testing grounds for new products
Threats
As ISBs become more widespread, the sector is becoming increasingly prone
to discounting.
Some of the most popular ethnic and speciality breads, such as pitta and
French loaves, already have commodity status to some extent.
BAKERY PRODUCTS
Strengths
The wide range of products within the bakery products sector means that it
is more adaptable than the bread sectors.
The products are particularly well-suited to todays more casual eating

habits, as they can be eaten at meal times or as snacks at any time during the day.
Many bakery snacks have a long shelf life. The products lend themselves well to impulse purchasing. Generally, these products are more suitable than other bread products for
smaller households, which are increasingly becoming the norm.
Weaknesses
There is a regional bias to many bakery products, which may be a limiting
factor.
Bakery products are generally more expensive to the consumer than white
and brown loaves. This may have a negative effect on the sector in the event of an economic downturn.
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Opportunities
Product variety is an important feature of the sector, meaning that it lends
itself well to NPD.
Many of the bakery products that were once available only on a seasonal
basis are now on sale for much of the year.
The sector can accommodate brand extensions of many of the new products
that have been developed within the white bread and brown and wholemeal bread sectors.
Threats
There are signs that the sector is approaching maturity, with fewer new
products being developed.
Price-cutting has also become increasingly evident within the sector over
the past few years.
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Buying Behaviour
6. Buying Behaviour
INTRODUCTION
The research findings discussed in this chapter are based mainly on the Target Group Index (TGI) survey, which is carried out annually by BMRB International Ltd. The TGI tables on bread usage are based on housewives, defined as the person responsible for household grocery shopping. It should be noted that the findings from the 2001 survey are based on male as well as female housewives, whereas those from previous years were based on female housewives only. The chapter also includes figures on household purchasing of bread, taken from the National Food Survey for 2000, which is published by the Department of the Environment, Food and Rural Affairs (DEFRA).
PENETRATION OF BREAD
The status of bread as a staple product within the UK is highlighted by its very high penetration levels. In 2001, 98.3% of housewives said they used it.
Table 22: Penetration of Bread (% of housewives), 1999-2001

1999 Any bread White bread Brown bread 98.4 86.5 45.5 2000 97.7 86.7 47.8 2001 98.3 86.5 47.8
Source:Target Group Index (TGI), BMRB International Ltd, 1999, 2000, 2001
White bread is still almost twice as popular as brown bread, with 86.5% penetration among housewives. There was a slight increase in the penetration of brown bread between 1999 and 2000, and this penetration level (47.8%) was sustained in 2001.
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Buying Behaviour
USAGE OF BREAD
The high household penetration of bread does not necessarily mean high consumption, as Table 23 shows. In the 2001 TGI survey, 49% of housewives said that they used two loaves of bread or less a week, while 34.5% used between three and five loaves a week. Only 13% were heavy users, i.e. using six or more loaves each week.
Table 23: The Usage of Bread (% of housewives), 1999-2001

1999 Heavy Users Eight loaves a more or week Six or seven loaves a week Medium Users Five loaves a week Four loaves a week Three loaves a week Light Users Two loaves a week One loaf or less a week 25.4 21.4 25.6 22.5 25.4 23.6 8.9 14.4 16.5 9.4 12.6 16.1 9.2 9.2 16.1 5.1 7.7 5.6 7.5 5.4 7.6 2000 2001
Source:Target Group Index (TGI), BMRB International Ltd, 1999, 2000, 2001
The proportion of medium users of bread has fallen steadily over the past 2 years, while the proportion of light users has risen.
SOCIO-DEMOGRAPHIC ANALYSIS OF BREAD USAGE

By Age
An analysis by age reveals that the heaviest users of bread are housewives in the 35 to 44 age group, 19.1% of whom use six or more loaves each week. Household composition is undoubtedly an important factor here housewives in this age group are more likely than most to be providing for families with older children and teenagers, who tend to consume large quantities of bread in packed lunches, with meals, and/or as between-meal snacks.
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Buying Behaviour
The age bands on either side of this group (25 to 34 and 45 to 54) also show heavier-than-average usage of bread, presumably for similar reasons.
Table 24: Usage of Bread by Age (% of housewives), 2001

Heavy Users Age 15-19 20-24 25-34 35-44 45-54 55-64 65+ 12.3 10.0 13.9 19.1 15.1 6.2 5.3 40.6 32.9 34.4 41.4 42.3 37.0 24.4 46.5 56.3 50.6 37.5 41.0 53.7 65.9 Medium Users Light Users
Heavy users six or more loaves per week Medium users three to five loaves per week Light users two loaves or less per week
Source:Target Group Index (TGI), BMRB International Ltd, 2001
Bread usage drops sharply once housewives reach their mid-50s an age group that often coincides with children growing up and leaving home. This reinforces the importance of the family market in terms of volume consumption of bread. In the case of the over-65 year-olds, 65.9% of those responsible for the household grocery shopping say they consume two loaves of bread or less per week.
By Social Grade
The status of bread as something of a commodity product is confirmed by the fact that the highest usage is to be found among those in the C2, D and E socio-economic groups. Those in the higher-earning AB group are the lowest users of bread, with 7.8% using six or more loaves per week, and nearly six in ten (58.3%) using two or fewer. One reason for this is that bread especially standard white sliced loaves is a particularly cheap staple item in the diet, and it makes sense for those on lower incomes to consume it in greater quantities than more expensive alternatives. Eating habits might also play a part; for example, those in the AB and C1 socio-economic groups are generally more likely to be adventurous in their eating habits, and to experiment with foreign foods and other alternatives to bread.
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Buying Behaviour
Table 25: Usage of Bread by Social Grade (% of housewives), 2001

Heavy Users Social Grade AB C1 C2 D E 7.8 9.6 14.1 16.7 12.3 31.4 33.4 38.4 41.6 30.8 58.3 55.2 45.0 39.3 53.5 Medium Users Light Users
There is something of a polarisation among those in the E socio-economic group, which contains a relatively high proportion of heavy users of bread, but also a high proportion of light users. This group is made up mainly of those on state benefits, including both pensioners (most of whom live alone or in two-person households, and as such consume less food generally) and families and younger people with very low incomes (for whom bread is likely to form an important part of their diet).
By Region
There are still some strong regional variations in eating habits within the UK, and this is borne out by the fact that some areas notably Wales and the North of England have higher bread consumption than others. In Wales, 14% of housewives said that they use six or more loaves in a week, compared with 10.3 in the South West of England.
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Buying Behaviour
Table 26: Usage of Bread by Region (% of housewives), 2001

Heavy Users Region Greater London South East/East Anglia South West Wales East and West Midlands North West Yorkshire and Humberside North Scotland
Medium Users 29.4 34.1 33.4 37.8 37.9 38.7 35.4 35.0 34.9
Light Users 57.5 52.8 53.9 43.0 47.6 48.1 49.3 48.8 50.7
11.3 10.6 10.3 14.0 12.6 11.1 12.7 13.3 11.9
By Presence and Age of Children

The presence of children in a household is an important predictor of bread usage. 10.6% of housewives with children in their household are heavy users of bread, compared to 4% of housewives with no children in their household. Households with children in the pre-teenage and early teenage years are particularly likely to consume large quantities of bread 13.3% of housewives in households with children aged 10 to 15 use more than six loaves a week.
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Buying Behaviour
Table 27: Usage of Bread by Housewives by Presence and Age of Children (% of housewives), 2001
Heavy Users All housewives No children in household Any children in household Children under 1 year Children 1-4 years Children 5-9 years Children 10-15 years
Medium Users 35.0 17.0 21.6 22.4 23.2 24.4 19.8
Light Users 50.9 33.9 13.4 22.2 16.8 12.4 8.3
11.7 4.0 10.6 9.4 10.5 12.6 13.3
HOUSEHOLD PURCHASING OF BREAD

According to the National Food Survey, just over a third of households (34%) bought white sliced standard bread during the week the 2000 survey was conducted, and just under one in four (23%) bought premium white sliced loaves. One in five bought wholemeal loaves in some form in the 2000 survey, with 16% buying brown bread. Rolls were purchased by 27% of households.
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Buying Behaviour
Table 28: Percentage of Households Purchasing Each Type of Bread Within the Survey Week (%), 1999 and 2000
% Difference 1999-2000 -1 2 -1 -1 -1 1
1999 White unsliced standard White sliced standard White sliced premium White soft grain, sliced Brown (sliced and unsliced) Wholemeal (sliced and unsliced) Rolls Malt/fruit bread Vienna/French bread Starch-reduced bread and rolls Sandwiches Other bread Source:National Food Survey/Key Note 14 35 21 2 17 20 27 4 15 2 5 15
2000 14 34 23 2 16 20 27 4 14 2 4 16
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Current Issues
7. Current Issues
SALT LEVELS IN BREAD
There has been an ongoing debate about the levels of salt in bread, with the Food Standards Agency (FSA) putting pressure on the industry to reduce the amount of salt used in bread manufacture for health reasons. According to the Agency, studies have shown that bread accounts for nearly a quarter of the salt consumed in the average diet. In 2000, the Federation of Bakers agreed to implement a 10% reduction in salt usage among its members. A report by the FSA, published towards the end of 2001, indicated that there had been an average reduction of 12.8% in the amount of sodium in bread since 1998. The greatest reduction was apparent in standard white sliced bread, which had 20.9% less sodium in 2001 than in 1998.
Table 29: Levels of Sodium in Bread (milligrams per 100g and %), 1998 and 2001
% Reduction 1998-2001 9.7 20.9 7.5 9.8 16.1
1998 White bread, premium, sliced, large White bread, standard, sliced, large White bread, crusty bloomer, unsliced Wholemeal bread, sliced, large Brown bread, sliced, large 587 583 589 540 528
2001 530 461 545 487 443
Note: sodium (as indicator of salt) at milligrams per 100g
Source:Food Standards Agency (FSA)
LABELLING OF BREAD
The FSA has also been turning its attention to the labelling of food, in an attempt to eradicate misleading and false information on packaging. A report was produced for the FSA by the Food Advisory Committee (FAC), prior to consultation with food manufacturers regarding the phrases and images used to market food brands.
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Current Issues
According to industry sources, bread labelling could be particularly difficult to regulate in this way, as bread is still strongly regional, with different regions giving the same name to different products. One area that could be affected is the in-store-bakery (ISB) sector, which may need to review the use of the term fresh. For example, bread that has been part-baked and preformed before being finished in bake-off units could represent a potential infringement of the FSA guidelines if it is described as freshly baked. Other terms that are potentially problematic to the bread market include traditional, which the FAC report states should be used to indicate the use of an older, less mechanised process in bread manufacture. Warburtons reacted to the report by removing the term original from some of its packaging.
WHEAT INTOLERANCE
There has been a growing trend for consumers to try to eliminate particular foods from their diets, on the basis that certain health problems could be caused by an allergy, or intolerance, to those foods. Wheat has been one of the main targets in this case (together with dairy products), and, as such, this trend represents a potential threat to the bread and bakery products market. In addition, there has been a fashion imported from the US for weight-loss diets based on a high-protein, low-carbohydrate food intake, which is, again, potentially damaging to the industry. In the US, the Wheatfoods Council, which has been fighting these issues for several years, acknowledges that they have had an effect on consumption of bread and flour. During 2001, the Flour Advisory Bureau (FAB) commissioned a survey, which revealed that 24% of women believe they are intolerant or allergic to a specific food type, with even more cutting out foods for other reasons, such as weight loss or general health. In total, more than 40% of women had eliminated specific foods from their diet between 1996 and 2001. However, 46% of the women who were eliminating foods had taken no advice about making these changes, and 66% had had no information about how to replace the nutrients they were losing. According to the FAB, women could be putting their health at risk by eliminating wheat from their diets. In a press release, the Bureau quoted nutritionists who agreed that cutting out wheat could lead to mental and physical under performance, or even to eating disorders, and referred to studies showing that only between 1% and 2% of the population actually suffered from a food intolerance of any kind.
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Current Issues
CORPORATE DEVELOPMENTS
Honeytop Speciality Foods has won a contract to supply Iceland stores with own-brand, long-life naan breads. Honeytop is a family-owned business, which produces fresh, long-life, chilled and frozen naan breads for supermarkets, ready-meal manufacturers and the catering sector. Millers Bakery Machinery, which manufactures and refurbishes bakery equipment for supermarkets, was bought out by Aga Foodservice Group early in 2002. In 2001, Aga acquired Mono Bakery Equipment.
IN-STORE BAKERIES
Marks and Spencer has announced plans to introduce a new small-scale bakery format at over 80 of its 300 stores. The format, called Neighbourhood Bakery, will feature a range of products, most of which will be supplied raw and frozen and subsequently baked in store. Northern Foods and British Bakeries will be among the suppliers used. Safeway has unveiled a new concept, Best in Fresh, focusing on fresh food sourced locally, and open-plan preparation, cooking and baking areas. Its flagship store in Woking, which was opened in 2001, incorporates a juice bar, a pizzeria, and a bakery/patisserie with a traditional brick-surrounded deck oven. The company is currently focusing on its ISBs, having revamped 58 of its 360 bakeries during 2001, and is planning to increase the proportion of its in-store offering that is baked from scratch.
NEW PRODUCT DEVELOPMENT

Cuisine de France, which supplies part-baked French breads and confectionery, launched a number of new products during 2001, including Gourmet, Fine Breads of the World and Organic Bread.
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The Global Market
8. The Global Market

EUROPE
Bread consumption is static or falling in most European countries. German consumers eat the most bread, with an annual consumption of 84.8kg per person in 2000, considerably above the European average of 66.9kg. Denmark is in second place, with an average annual consumption of 74kg, while consumption is lowest in Luxembourg, at 50kg. In contrast to the situation in the UK, the bakery market in mainland Europe still tends to be dominated by craft bakers. This is due in part to the fact that there is still a strong tradition in many European countries of buying freshly-baked bread on a daily basis. However, over the past few years there has been evidence in some countries of a shift towards plant-baked bread. In France, for example, the market for plant-baked bread has been growing at 6% per annum, and in 2000 stood at more than 2bn (the total bread market was 6.3bn). This shift has been attributed partly to the fact that the French are now taking shorter lunch hours, leading to increased consumption of sandwiches. There have been accusations in the media that French bakers have been using the introduction of the euro in January 2002 to increase their prices, with baguettes that should have cost 0.64 euros the equivalent of the old price of FFr4.20 (40 pence) being on sale at 0.69 euros, representing a price rise of 3 pence.
Corporate Developments
A franchise scheme, aimed at preserving artisan skills, has been set up in France by the countrys leading miller Grands Moulins de Paris (GMP). The scheme has 500 outlets throughout France, under the banner La Ronde des Pains. During 2001, a pilot scheme was set up in the UK, with an outlet being opened in a department store in Windsor. Starbucks Coffee International, a wholly-owned subsidiary of Starbucks Coffee Company, has signed a joint venture with Europastry SA (which owns one of Europes largest bakery businesses) together with Madrid-based restaurant and retail company Grupo Vips, and El Moli Vell, (a retail operator with over 170 cafs, bread and pastry shops in the Barcelona area). The deal marks Starbucks entry into the Spanish market.
New Product Development

The German bakery Pema has launched two varieties of wholemeal bread under the logo of the fitness magazine Fit for Fun. One of the loaves is made with orange juice, calcium, magnesium and vitamin D3, and the other is formulated with inulin prebiotic fibre.
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The Global Market
NORTH AMERICA
Corporate Developments
Republic-of-Ireland-based company IAWS Group PLC (Irish Agricultural Wholesalers Society), which acquired Cuisine de France in 1998 and Delice de France in 1999, bought an 80% stake in the Los-Angeles-based La Brea, which supplies artisan bread to restaurants, supermarkets and other retailers. Both Cuisine de France and Delice de France also operate in the US. In 2001, Sara Lee Corporation bought Earthgrains Co., the second-largest bakery firm in the US, in a deal that will more than quadruple Sara Lees annual bakery sales. Earthgrains has 61 bakeries and two refrigerated dough plants in the US, and 12 bakeries and four refrigerated dough plants in Europe.
New Product Development

The wholesale bakery operator Interstate Bakeries has reformulated some of its bread varieties to increase their shelf life from 3 days to 1 week
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Forecasts
9. Forecasts
FUTURE TRENDS
Price rises during 2001 have meant that, for the first time for a number of years, the bread market has not been plagued by the phenomenon of the cheap loaf. Some of the reasons for these increases notably the growing reluctance of farmers to accept low prices for their wheat, and the resultant switching to other crops may have a more lasting effect than the seasonal fluctuations due to weather conditions, and the consequences of supermarket price wars. It may well be that consumers will have to become used to paying more than a few pence for a loaf of bread. This will undoubtedly be good news for the industry, enabling it to concentrate more on innovation and product quality and thus further add to the value of the market. However, although the consumer may be prepared to pay more, it is likely that there will continue to be friction between the supermarkets, (which have become accustomed to using bread as a loss leader, or at least to being able to offer large discounts), and the bread manufacturers. This may well be exacerbated by the growing number of new products and categories being launched. In some respects, the lifestyle changes that are taking place during the first decade of the 21st century could be seen as unfavourable to the bread market. For example, the growth in the number of one- and two-person households, and the 6% decrease in the number of children aged under 10 forecast between 2000 and 2010, may have some effect on volume, as households with children tend to consume more bread than those without. However, the effect of ever-busier, and generally more affluent, lifestyles, with more working mothers and dual-income couples, may lead to increased demand for added-value products especially those that capitalise on the intrinsic convenience aspects of bread and bakery products. Although the issue of wheat intolerance (real and imagined) is at present only of minor importance in the UK, this may pose a threat to the market, at least in the short term, if it turns into the latest dietary fad. The launch of a number of wheat-free products within both the health-food sector and the mainstream sector many of them stocked by major retailers suggests that the trend is already being noticed by the food industry, and there is the extra disadvantage that food intolerance is most likely to be taken seriously by the more affluent consumers. This is perhaps an issue that could be addressed in marketing and advertising either generically or by individual brands if it looks like becoming a serious threat.
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Forecasts
FORECASTS 2002 TO 2006

It is generally agreed that the bread market is fairly static, at least in volume terms, and given that there is almost 100% household penetration, there is little room for any real growth. There is undoubtedly scope for product innovation and adding value within individual sectors, with speciality breads and bakery products the most likely to benefit. However, it is likely that this will be at the expense of the traditional bread sector, and Key Note forecasts that the overall market will grow only slowly between 2002 and 2006.
Table 30: The Forecast UK Bread and Bakery Products Market by Value at Current Prices (m at rsp), 2002-2006
2002 Value (m) % change year-on-year Source:Key Note 2,944 1.7 2003 2,997 1.8 2004 3,039 1.4 2005 3,072 1.1 2006 3,109 1.2
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Company Profiles
10. Company Profiles

INTRODUCTION
The following section contains financial profiles of some of the principal companies identified as operating within the market sector discussed in this report. The financial results of some of the important names within the sector may not be reported if:
their principal activities are so varied that their results are not considered
applicable to the survey
they are no longer trading as separate companies their financial data is very out of date.
DEFINITIONS
A company which has a Y consolidated value has filed consolidated accounts for the relevant year. denotes that the growth rate calculation is invalid, because the figures either move from positive to negative or from negative to positive. Turnover (Sales) This includes all income derived from the principal activities of the firm, net of VAT. It encompasses UK sales, exports and overseas and intercompany sales. Pre-Tax Profits The net trading profit figure after deduction of all operating expenses, including depreciation and finance charges but before deduction of tax, dividends, subventions or group relief, and other appropriations. Where applicable, it will include the share of profits and losses of associated companies. Items described by the company as exceptional are included; extraordinary items are excluded. Profit Margin Pre-tax profits expressed as a percentage of sales. Average Remuneration Total employee remuneration divided by the number of employees. Sales per Employee Sales divided by the number of employees.
FURTHER INFORMATION
For more detailed financial information telephone ICC Customer Services on: +44 (0) 29 2066 0370
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Company Profiles
BRITISH BAKERIES LTD

Registered Office Chapel House Liston Road Marlow Buckinghamshire, SL7 1TJ Tel:01753-857123 00241018 13/07/1929 Rank Hovis McDougall Ltd Tomkins PLC
Company Registration Number Date of Incorporation Holding Company Ultimate Holding Company
Previous Name(s) and Date(s) of Change

British Bakeries (Midlands) Ltd (02/09/88)
Principal Activities
The production and sale of bakery products.
SIC Code
15810, Manufacture of bread; manufacture of fresh pastry goods and cakes.
Structure
British Bakeries Ltd is part of Rank Hovis McDougall (RHM), which also includes the Rank Hovis flour-milling group and a European Frozen Bakery division producing part-baked bread and bakery products. RHM was acquired from Tomkins PLC by the private equity firm Doughty Hanson in 2000.
Brand Information
Brands from British Bakeries include Hovis, Mothers Pride, Nimble and Granary.
Recent Developments
British Bakeries is attempting to improve industrial relations by working with the Bakers Union on a pilot scheme to establish a working partnership agreement. The aim of the agreement is to remove the them and us culture in the industry. During 2001, the Hovis range was relaunched in distinctive new packaging, featuring images of popular foods associated with bread. The Hovis Best of Both loaf, a white loaf made partly with wholemeal flour, was launched in August 2001.
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Company Profiles
FINANCIAL PROFILE
Year End Weeks Consolidated 29/04/00 52 N 01/05/99 52 N 02/05/98 52 N 03/05/97 53 N
Sales
Sales (000) % change year-on-year Exports (000) Exports/Sales (%) 411,709 0.99 6,466 1.57 407,680 -0.77 5,971 1.46 410,836 -3.73 4,617 1.12 426,773 4,146 0.97
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) -2,355 -121.8 -0.57 -2,428 10,804 -22.46 2.65 10,829 13,933 84.81 3.39 13,860 7,539 1.77 17,788
Employees
Number of Employees Average Employee Remuneration () Sales per Employee () Profit per Employee () Capital Employed per Employee () 6,478 20,398.58 63,554.96 -363.54 9,275.55 6,723 18,747.43 60,639.60 1,607.02 17,216.57 6,837 17,965.92 60,090.10 2,037.88 17,126.52 6,984 17,963.54 59,954.28 1,059.10 16,292.67
Balance Sheet/Ratios
Capital Employed (000) Return on Capital (%) Net Worth (000) Current Ratio (%) Liquidity Ratio (%) 60,087 -3.92 33,352 0.57 0.49 115,747 9.33 34,326 1.07 0.99 117,094 11.90 25,811 1.03 0.95 113,788 6.50 15,095 0.98 0.90
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Company Profiles
FLETCHERS BAKERIES LTD

Registered Office Claywheels Lane Sheffield South Yorkshire, S6 1LY Tel:0114-234 8171 00249790 28/07/30 Northern Foods PLC Northern Foods PLC

None
The manufacture of bread and confectionery products.
SIC Code
Structure
Fletchers Bakeries Ltd is part of the Convenience Food division of Northern Foods PLC, along with the speciality bakery business of Kara Grain dOr Ltd, Fletchers was purchased by Northern Foods, which already had a 25% stake in the business, in 1999.
Brand Information
Fletchers supplies fresh bakery products to supermarkets, and also frozen products to foodservice markets through frozen food wholesalers.
Recent Developments
In November 2001, it was announced that the Chief Executive of Fletchers parent company, Northern Foods, would retire in 2002, to be replaced by the former Chief Executive of Nestl, Peter Blackburn.
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Company Profiles
FINANCIAL PROFILE
Sales
Sales (000) % change year-on-year Exports (000) Exports/Sales (%) 87,887 29.64 67,794 9.91 61,681 7.22 57,525 -
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) 7,558 8.60 7,670 -807 -1.19 -673 2,749 -62.08 4.46 2,496 7,250 12.60 7,150
Employees
Number of Employees Average Employee Remuneration () Sales per Employee () Profit per Employee () Capital Employed per Employee () 1,233 17,491.48 71,278.99 6,129.76 28,326.03 1,172 17,382.25 77,126.28 -918.09 24,773.04 624 26,872.64 96,982.70 4,322.33 46,870.19 613 22,938.01 93,841.76 11,827.08 53,831.97
Capital Employed (000) Return on Capital (%) Net Worth (000) Current Ratio (%) Liquidity Ratio (%) 34,926 21.64 34,757 1.01 0.77 29,034 -3.71 28,849 0.65 0.53 29,247 9.22 29,247 1.42 1.24 32,999 21.97 32,999 1.73 1.41
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Company Profiles
GREGGS PLC
Registered Office Fernwood House Clayton Road Jesmond Newcastle-upon-Tyne, NE2 1TL Tel:0191-2817721 00502851 29/12/51 None None

Greggs Bakeries Ltd (30/12/83)
A group engaged in the manufacture and retail of bread, flour confectionery, sandwiches and savoury products, and the provision of catering within the shops.
SIC Codes
15132, Other meat and poultry meat processing. 15810, Manufacture of bread; manufacture of fresh pastry goods and cakes.
Structure
The Greggs chain began with a small outlet, which was opened in 1930 in Newcastle, and has grown mainly through the acquisition of smaller regional chains. The company was floated in 1984.
Brand Information
The company owns around 1,100 outlets, most of which trade under the Greggs brand name. However, the Bakers Oven outlets, which were purchased from ABF in 1994, continue to operate under their own brand name.
Recent Developments
In January 2002, Greggs reported like-for-like sales growth of 9% during the second half of its financial year, and forecast that its full-year results, due to be posted in March, would show very good progress. The company has announced plans to expand its number of outlets to 1,700 over the next 10 years. Bakers Oven cafs have been equipped with touch-screen systems, giving customers an interactive touch-screen magazine at their tables. The magazine is updated daily and features articles, competitions and advice.
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Company Profiles
FINANCIAL PROFILE
Year End Weeks Consolidated 30/12/00 52 Y 01/01/00 52 Y 02/01/99 53 Y 27/12/97 52 Y
Sales
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) 26,356 22.47 7.77 25,998 21,520 6.46 6.97 21,666 20,214 12.08 6.94 20,157 18,035 6.78 17,988
Employees
Number of Employees Average Employee Remuneration () Sales per Employee () Profit per Employee () Capital Employed per Employee () 14,715 8,518.31 23,038.26 1,791.10 6,740.67 14,035 8,479.59 21,993.44 1,533.31 6,064.20 13,420 8,026.57 21,305.63 1,477.84 5,652.46 13,281 7,470.60 20,024.17 1,357.95 5,008.13
Capital Employed (000) Return on Capital (%) Net Worth (000) Current Ratio (%) Liquidity Ratio (%) 99,189 26.57 97,178 0.68 0.58 85,111 25.28 81,077 0.50 0.37 75,856 26.15 69,791 0.48 0.36 66,513 27.12 58,619 0.54 0.43
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Company Profiles
HARVESTIME LTD
Registered Office 38 Raleigh Street Walsall West Midlands, WS2 8RB Tel:01922-444546 00251769 01/11/30 William Price & Sons Ltd William Price & Sons Ltd

None
Bakers and confectioners.
SIC Code
Structure
Harvestime Ltd is the Plant-Baking division of the William Price Group, a family business founded in 1879, which also owns a Speciality Bread division consisting of New Primebake Ltd and Boboli (UK) Ltd. The Group also owns the French Croissant Company, which it purchased in 1998, and which supplies a small range of French bakery products, including croissants and brioche.
Brand Information
Harvestime produces a range of wrapped and crusty bread, including an organic range manufactured at a dedicated production facility. The products are available under supermarket own labels, and are sold through symbol groups and dairies under the Harvestime brand.
Recent Developments
Harvestime has launched 400g half-loaf versions of its range of Traditional and Crusty loaves. The loaf has the same-size slices as the 800g loaf, but fewer of them.
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Company Profiles
FINANCIAL PROFILE
Sales
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) 431 42.72 0.94 544 302 118.84 0.72 490 138 -54.61 0.38 313 304 0.95 472
Employees
Number of Employees Average Employee Remuneration () Sales per Employee () Profit per Employee () Capital Employed per Employee () 479 18,933.19 95,605.43 899.79 7,014.61 482 17,612.03 86,995.85 626.56 7,811.20 474 17,708.86 77,637.13 291.14 9,151.90 456 17,755.05 68,879.34 654.09 8,491.23
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Company Profiles
KEARS GROUP LTD (RATHBONES LTD)

Registered Office Claremont Lydney Gloucestershire, GL15 5DX Tel:01594-845678 02101165 18/02/87 Kear Family Ltd Greencore Group PLC (Republic of Ireland)

RJT 62 Ltd (30/07/87)
A group engaged in the manufacture, marketing and distribution of bakery products.
SIC Code
Structure
Kears Group Ltd is a subsidiary of Greencore Group PLC, which is based in the Republic of Ireland, and is the holding company for a group of bakeries known collectively as Rathbones Ltd. Greencore Group acquired the Hazlewoods Foods PLC sandwich business in 2000.
Brand Information
The Group manufactures breads, rolls and morning goods under the Rathbones label, and also produces a wide range of own-label products.
Recent Developments
Kears Groups parent company, Greencore, saw a 55% drop in pre-tax profits in the year to June 2001, which it blamed in part on price pressures within the bread industry. Kears has now begun supplying bread to the Hazlewood sandwich-making factory, and the two companies are working together to develop sandwich breads.
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Company Profiles
FINANCIAL PROFILE
Sales
Sales (000) % change year-on-year Exports (000) Exports/Sales (%) 103,296 8.87 2,017 1.95 94,879 10.59 745 0.79 85,795 -0.48 286 0.33 86,209 579 0.67
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) 4,388 -12.69 4.25 5,424 5,026 -20.13 5.30 5,400 6,293 -5.08 7.33 6,598 6,630 7.69 7,581
Employees
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Company Profiles
THREE COOKS LTD

Registered Office Chapel House Liston Road Marlow Buckinghamshire, SL7 1TJ Tel:01903-882590 00091981 06/02/1907 Ranks Hovis McDougall Ltd Tomkins PLC

RHM Retail Ltd (09/11/94) John Crampton & Company Ltd (31/12/81)
The manufacture and retail of bread and other bakery products.
SIC Code
52240, Retail sale of bread, cakes, flour confectionery and sugar confectionery.
Structure
Three Cooks Ltd is part of the RHM Group, which also includes British Bakeries.
Recent Developments
The company created a new corporate identity during 2001, including new furniture and lighting, and an enhanced product offer that includes premium coffee and fresh food, enabling it to compete with outlets such as Starbucks and Costa Coffee.
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Company Profiles
FINANCIAL PROFILE
Sales
Sales (000) % change year-on-year Exports (000) Exports/Sales (%) 52,199 -0.47 52,447 -4.80 55,094 -5.78 58,474 -
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) 1,985 468.77 3.80 1,981 349 -79.30 0.67 342 1,686 1.14 3.06 1,681 1,667 2.85 1,665
Employees
Number of Employees Average Employee Remuneration () Sales per Employee () Profit per Employee () Capital Employed per Employee () 1,467 11,799.59 35,582.14 1,353.10 7,197.00 1,515 11,350.50 34,618.48 230.36 4,077.89 1,570 10,927.39 35,091.72 1,073.89 3,220.38 1,720 10,028.65 33,355.07 950.90 2,265.12
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Company Profiles
WARBURTONS LTD
Registered Office Back of the Bank House Hereford Street Bolton Lancashire, BL1 8HJ Tel:01204-523551 00178711 29/12/1921 None None

None
The production and distribution of bread.
SIC Code
Structure
Warburtons Ltd is a family company founded 125 years ago in Bolton. It now has 11 manufacturing units based in Scotland, the north of England and the Midlands.
Recent Developments
Warburtons claimed market leadership in Scotland in August 2001, having entered the Scottish market little more than 5 years previously. There were a number of product launches during 2001, including a crusty premium white loaf, a premium range of rolls, (including soft sandwich rolls, made with durum wheat and semolina, and sunflower-and-honey rolls), and the Bake & Share range of ready-to-bake breads the companys first product in the speciality breads sector.
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Company Profiles
FINANCIAL PROFILE
Year End Weeks Consolidated 30/09/00 52 N 30/09/99 52 N 30/09/98 52 Y 30/09/97 52 Y
Sales
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) 26,606 46.60 14.52 24,943 18,149 -3.01 11.18 16,595 18,712 0.80 11.98 16,475 18,563 12.55 17,106
Employees
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Company Profiles
WILLIAM JACKSON & SON LTD

Registered Office Company Registration Number Date of Incorporation Holding Company Ultimate Holding Company 40 Derringham Street Kingston-upon-Hull, HU3 1EW Tel:01482-224131 00506672 04/04/52 None None

William Jackson & Son PLC (14/06/00)
A group engaged as food retailers, food manufacturers and motor dealers.
SIC Code
15892, Manufacture of other food products not elsewhere classified. 52110, Retail sale in non-specialised stores with food, beverages or tobacco predominating. 50100, Sale of motor vehicles.
Structure
William Jackson Bakery is a division of William Jackson & Son Ltd. The business of William Jackson Bakery is organised in to three divisions:
Retail marketing branded bread, snack products and speciality breads to

supermarkets, wholesalers and the independent sector, and own-label products to multiple retailers
Food Service supplying ambient and frozen bakery products to food

manufacturers, restaurants and sandwich makers
Export dealing with the export of ambient and frozen branded and
own-label products to continental Europe and a number of other countries.
Brand Information
The companys Nutribread range includes Nutribread for Women (which contains soya flour, linseed oil and evening primrose oil) and Nutribread for the Family, which contains omega-3 fatty acids.
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Company Profiles
FINANCIAL PROFILE
Sales
Sales (000) % change year-on-year Exports (000) Exports/Sales (%) 159,073 -16.85 191,302 -1.85 194,905 5.58 184,597 -
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) 1,610 -62.44 1.01 1,685 4,287 41.21 2.24 4,594 3,036 6.27 1.56 3,205 2,857 1.55 3,043
Employees
Number of Employees Average Employee Remuneration () Sales per Employee () Profit per Employee () Capital Employed per Employee () 2,880 9,095.14 55,233.68 559.03 19,370.49 3,110 9,446.31 60,351.30 1,352.45 17,456.59 3,095 9,499.52 62,974.15 980.94 17,525.36 2,924 9,036.59 63,131.67 977.09 18,024.28
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Company Profiles
ABF GRAIN PRODUCTS LTD (ALLIED BAKERIES LTD)

Registered Office Weston Centre Bowater House 68 Knightsbridge London, SW1X 7LT Tel:01784-451366 00079590 30/12/1903 Sunblest Bakeries Ltd Associated British Food

Allied Bakeries Ltd (13/09/01) Sunblest Bakeries Ltd (25/12/91) Allied Bakeries Ltd (26/11/91) Sunblest Bakeries Ltd (15/09/91)
The manufacture and sale of food.
SIC Code
Structure
Allied Bakeries Ltd is a subsidiary of Associated British Foods, an international food, ingredients and retail group. Allied Bakeries changed its name to ABF Grain Products Ltd for accounting purposes only.
Brand Information
Allied Bakeries claims to have a third share of the bread market in the UK. Brands produced by the company include Kingsmill, Sunblest, Allinson and Burgen. During 2001, Allied Bakeries added Kingsmill Whole White which tastes like white bread but made with one-third wholemeal flour to its Kingsmill range.
Recent Developments
During 2001, Allied Bakeries closed five distribution depots, which followed a series of plant closures during 1999 and 2000. During the same year, the company implemented price increases on some of its premium and value-added products, in response mainly to rising delivery costs. In 2001, the company was given the award for best bakery own-label supplier by The Grocer magazine. In December 2001 Checkout magazine confirmed Kingsmill as Britains leading bread brand, at no. 7 in the Checkout/ACNeilsen top 100 grocery brands.
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Company Profiles
FINANCIAL PROFILE
Sales
Sales (000) % change year-on-year Exports (000) Exports/Sales (%) 445,446 -3.48 461,490 -1.26 467,401 1.65 459,810 -
Profits
Pre-tax Profits (000) % change year-on-year Profit Margin (%) Operating Profit (000) -18,415 -4.13 -18,420 -83,706 -18.14 -83,705 -37,416 -8.01 -37,424 -31,353 -6.82 -31,209
Employees
Number of Employees Average Employee Remuneration () Sales per Employee () Profit per Employee () Capital Employed per Employee () 4,698 20,250.32 94,816.09 -3,919.75 34,394.64 6,021 19,015.32 75,200.57 -13,640.03 27,476.17 6,431 19,102.01 72,679.37 -5,818.07 32,734.57 6,567 18,385.26 70,018.27 -4,774.33 30,450.13
Capital Employed (000) Return on Capital (%) Net Worth (000) Current Ratio (%) Liquidity Ratio (%) 161,586 -11.40 53,408 1.46 1.27 165,434 -49.64 42,778 1.45 1.28 210,516 -17.77 20,664 1.33 1.17 199,966 -15.68 24,725 1.28 1.11
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Further Sources
11. Further Sources

Associations
Association of Bakery Ingredient
Manufacturers interests of manufacturers and suppliers of ingredients to the bakery trade Scottish Association of Master Bakers craft-bakery trade and employers association 4a Torphichen Street Edinburgh, EH3 8JQ Telephone:0131-229 9415 Fax:0131-229 9407 E-mail:abim@abim.org.uk http://www.abim.org.uk Bakers, Food and Allied Workers Union Stanborough House Great North Road Stanborough Welwyn Garden City Hertfordshire, AL8 7TA Telephone:01707-260150 Fax:01707-261570 E-mail:bfawuho@aol.com http://www.bfawu.org.uk Biscuit, Cake, Chocolate and Confectionery Alliance trade-related information on the sales of biscuits, cakes, chocolate and confectionery for the home market and for export 37-41 Bedford Row London, WC1R 4JH Telephone:020-7404 9111 Fax:020-7404 9110 http://www.bccca.org.uk British Nutrition Foundation to provide unbiased information; to encourage education; to foster research concerned with human nutrition High Holborn House 52-54 High Holborn London, WC1V 6RQ Telephone:020-7404 6504 Fax:020-7404 6747 E-mail:postbox@nutrition.org.uk http://www.nutrition.org.uk The British Sandwich Association 8 Home Farm Ardington Oxfordshire, OX12 8PN Telephone:01235-821820 Fax:01235-862200 http://www.sandwichnet.co.uk British Society of Baking promotion of good practices in the baking industry 8 Lendel Close Formby Liverpool, L37 3PT Telephone:01704-831535 Fax:01704-831535 Campden & Chorleywood Food Research Association research and development work for the food and allied industries; food packaging, machinery, manufacturers, distributors, retailers and growers, drink and cereal processing Station Road Chipping Campden Gloucestershire, GL55 6LD Telephone:01386-842000 Fax:01386-842100 http://www.campden.co.uk
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Further Sources
Federation of Bakers
representation of the UKs largest bakers United Kingdom Association of Manufacturers of Bakers Yeast 6 Catherine Street London, WC2B 5JW Telephone:020-7420 7190 Fax:020-7397 0542 E-mail:info@bakersfederation.org.uk http://www.bakersfederation.org.uk Flour Advisory Bureau for the flour-milling industry 21 Arlington Street London, SW1A 1RN Telephone:020-7493 2521 Fax:020-7493 6785 http://www.fabflour.co.uk Food and Drink Federation to represent, promote and further the interests of the UK food manufacturing industry with government, EC institutions and other decision-making bodies 6 Catherine Street London, WC2B 5JJ Telephone:020-7836 2460 Fax:020-7836 0580 E-mail:generalenquiries@fdf.org.uk http://www.fdf.org.uk
Food, Drink and Tobacco Federation Confederation House 84-86 Lower Baggot Street Dublin 2 Republic of Ireland Telephone:00-3531 660 1011 Fax:00-3531 660 1717 Homegrown Cereals Authority delivers a co-ordinated range of focused services essential to the probability of the cereals and oil seeds industry Caledonia House 223 Pentonville Road London, N1 9HY Telephone:020-7250 3926 Fax:020-7520 3958 http://www.hgca.com International Milling Association 9 Avenue Gaulois 1040 Brussels Belgium Telephone:00-322 732 5354 Fax:00-322 732 3427 National Association of Master Bakers to represent small and medium-sized bakery businesses in England and Wales; to act as the Industry Training Organisation for craft bakers 21 Baldock Street Ware Hertfordshire, SG12 9DH Telephone:01920-468061 Fax:01920-461632
Publications
Bake & Take Turret RAI PLC Armstrong House 38 Market Square Uxbridge Middlesex, UB8 1TG Telephone:01895-454545 Fax:01895-454647 http://www.turret-rai.co.uk The Bakery Magazine NFBSS/IBB Alliance 76 Gower Road Haywards Heath, RH16 4PN Telephone:01444-453945 Fax:01708-727033
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Further Sources
British Baker Quantum Publishing Ltd Quantum House 19 Scarbrook Road Croydon, CR9 1LX Telephone:020-8565 4285 Fax:020-8565 4302
Convenience Store Food Manufacture The Grocer Multiple Buyer and Retailer
William Reed Publishing Ltd Broadfield Park Brighton Road Pease Cottage Crawley West Sussex, RH11 9RT Telephone:01293-613400 Fax:01293-610330 http://www.foodanddrink.co.uk
European Baker Crier Publications Ltd Arctic House Rye Lane Dunton Green Sevenoaks Kent, TN14 5HB Telephone:01732-451515 Fax:01732-451383 Food Trade Review Food Trade Press Ltd Station House Hortons Say Westerham Kent, TN16 1BZ Telephone:01959-563944 Fax:01959-561285
Independent Retail News Super Marketing

Reed Business Information Quadrant House The Quadrant Sutton Surrey, SM2 5AS Telephone:020-8652 8754 Fax:020-8652 8935 http://www.reedbusiness.com
Directories
The Food Pocket Book NTC Publications Farm Road Henley-on-Thames Oxfordshire, RG9 1EJ Telephone:01491-411000 Fax:01491-571188 Retail Directory of the UK Newman Books Ltd 32 Vauxhall Bridge Road London, SW1V 2SS Telephone:020-7973 4649 Fax:020-7973 4798 Scottish Association of Master Bakers: Yearbook Scottish Association of Master Bakers 4a Torphichen Street Edinburgh, EH3 8JQ Telephone:0131-229 1401 Fax:0131-229 8239
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Further Sources
General Sources
ACNielsen MMS Madison House High Street Sunninghill Ascot Berkshire, SL5 9NP Telephone:01344-627553 Fax:01344-621037 E-mail:mms@mediamonitoring.co.uk Ashgate Publishing Ltd Gower House Croft Road Aldershot Hampshire, GU11 3HR Telephone:01252-331551 Fax:01252-344405 E-mail:info@ashgatepub.co.uk Sources of Unofficial UK Statistics D Mort & L Siddall ASLIB: The Association for Information Management Staple Hall Stone House Court London, EC3A 7PB Telephone:020-7903 0000 Fax:020-7903 0011 http://www.aslib.co.uk ASLIB Directory of Information Sources in the UK BMRB International Ltd Hadley House 79-81 Uxbridge Road Ealing, W5 5SU Telephone:020-8566 5000 Fax:020-8579 9802 Trade Partners UK & Export Market Information Kingsgate House 66-74 Victoria Street London SW1E 6SW Telephone:020-7215 5444 http://www.tradepartners.gov.uk Sources of Statistics and Market Information Headland Press 1 Henry Smiths Terrace Headland Cleveland, TS24 0PD Telephone:01429-231902 Fax:01429-861403 Business Information Sourcebook How to Access Market Research Information from your Microcomputer IRN Services Ltd Suite 2.20 Vigilant House 120 Wilton Road London, SW1V 1JZ Telephone:020-7808 7107 Fax:020-7808 7108 E-mail:info@irn-research.com http://www.irn-research.com
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Further Sources
Bonnier Information Sources

Bonnier PLC Field House 72 Oldfield Road Hampton Middlesex, TW12 2HQ ICC Information Ltd Telephone:020-8481 8800 Fax:020-8941 6014 msn:ICC_FRMMGR@msn.com Internet:webmaster@icc.co.uk ICC can provide information via: 275 each Financial Surveys Agricultural Growers & Merchants The Baking Industry Food Processors Grocery Wholesalers & Supermarkets 275 each Key Note Ltd Telephone:020-8481 8750 Fax:020-8783 0049 http://www.keynote.co.uk Market Reports Food Seasonings Own Brands Packaging (Food and Drink) Supermarkets & Superstores 340 each Market Reports Plus Biscuits & Cakes Ethnic Foods Fast Food & Home Delivery Outlets Health Foods Sauces & Spreads Snack Foods 455 each Market Reviews UK Catering Market UK Food Market 565 each Market Assessment Reports Cooking & Eating Diet & Fat-Free Foods Fresh and Frozen Foods Functional Foods Organic Foods Sweet & Salty Snacks Trends in Food Shopping Vegetarian Foods 730 each
Juniper (WindowsTM online Plum (Internet), updated daily Blueberry (CD-ROM Credit Index,
Company Index and Broker 50), updated monthly Damson (Bulk Data Supply via EDD, EDI, ISDN, magnetic tape and DAT) Databases available via Juniper, Plum, Blueberry and Damson include: service), updated daily
Directory information on all live

and dissolved companies Analysed financial information of every trading British company Database of all 4.9 million directorships Images of the latest directors reports and accounts Full text annual reports and accounts of UK quoted PLCs Stockbroker research Shareholders information The Prospect Shop Ltd Telephone:020-8481 8730 Fax:020-8783 1940 www.theprospectshop.co.uk Business Ratios Plus Bakeries The Catering Industry The Food Ingredients Industry Food Processors Intermediate Food Processors Major Supermarkets
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Further Sources
Government Publications
HM Customs & Excise New Kings Beam House 22 Upper Ground London, SE1 9PJ Telephone:020-7620 1313 Available from: HMSO Publications Centre PC51D Room 308 3rd Floor 51 Nine Elms Lane London, SW8 5DT Telephone:020-7873 0011 (postal services) or HMSO Bookshop 49 High Holborn London, WC1V 6HB Telephone:020-7873 0011 (personal callers) National Statistics 1 Drummond Gate London, SW1V 2QQ Telephone:020-7533 5888 Fax:01633-812599 http://www.statistics.gov.uk Business Monitor Series: PA1003 Size Analysis of UK Businesses Annual Abstract of Statistics 39.50 Economic Trends 23.50 Family Spending 2000 39.50 Financial Statistics 23.50 monthly National Food Survey 1999 28.00 Monthly Digest of Statistics 15.00 Social Trends Annual 39.50 UK National Accounts 1999 39.50
Other Sources
ACNielsen Nielsen House Headington Oxford, OX3 9RX Telephone:01865-742742 Fax:01865-742222 Business Information Futures 1 Henry Smiths Terrace Headland Cleveland, TS24 0PD Telephone:01429-231902 Fax:01429-861403 Marketpower Ltd 84 Uxbridge Road London, W13 8RA Telephone:020-8840 5252 Fax:020-8840 6173 Maurice Palmer Associates Ltd Maurice Palmer Associates Ltd 109 Uxbridge Road Ealing London, W5 5TL Telephone:020-8832 7770 Fax:020-8566 4931
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Further Sources
MSI UK Viscount House River Lane Saltney Chester, CH4 8QY Telephone:01244-681424 Fax:01244-681457 The Oxford Institute of Retail Management Kennington Road Kennington Oxford, OX1 5NY Telephone:01865-422773 Fax:01865-422501
Plimsoll Publishing Ltd The Vanguard Suite Broadcasting House Middlesbrough, TS1 5JA Telephone:01642-257800 Fax:01642-257806 Taylor Nelson Sofres PLC Westgate London, W5 1AU Telephone:020-8967 0007 Fax:020-8967 4060 http://www.tnsofres.com AGB Superpanel
Key Note Ltd 2002
84

TGI Tables, produced by BMRB International Ltd, are generally based on one of the following groups:
Households a private household consists of either one person living alone or a group of
people, usually, but not always, members of one family, who live together and whose food and other household expenses are managed as one unit.
Adults any person aged 15 or over. Housewives a member of a private household who is solely or mainly responsible for the
household duties.
Number, Profile, Penetration

Tables used in Key Note reports may give figures for the Number, Profile, and/or Penetration. These terms are explained in the following Table.
The total number of adults, housewives, households, etc.
Across The % of 15-24 year-olds, etc. who are users.
Table Heading
Population Number (000) 13,535
Profile (%) 100.0
Penetration (%) 66.4
All housewives Age 15-24 25-34 Social Grade AB C1 Region Greater London
20,371
This is the projected number of people in each subgroup who use the product.
1,045 2,697
Down The % of each subgroup who are users. Each subgroup should total 100% vertically.
7.7 19.9
0.03 12.1
.0 .0
61.5 71.9
2,557
10.4
55.2
Source:Target Group Index, BMRB International, 1995
TGI data used in Key Note reports is broken down by age, social grade and standard region.
Key Note Ltd 2002
87
Social Grade
This is normally based on the occupation of the Head of the Household, or if the Head of the Household is retired, their former occupation. If this information is not available social grade is based on environmental factors such as type of dwelling, amenities in the home, presence of domestic help etc. Social grade is assessed by the interviewer when collecting the information and is, therefore, based on information given personally and verbally by the respondent. Social grade is checked by BMRBs coding and editing office. The following table broadly defines the six social grades used. The relationship between social grade and net income of the Head of the Household is a complex one and readers should note that income is not determinant of social grade.
Social Grade A B C1 C2 D E
Social Status Upper middle class Middle class Lower middle class Skilled working class Working class Those at lowest levels of subsistence (no other earner)
Head of Households Occupation Higher managerial, administrative or professional Intermediate managerial, administrative or professional Supervisory or clerical and junior managerial, administrative or professional Skilled manual workers Semi and unskilled workers State pensioners or widows
Standard Region
This is as defined by the Registrar-General.
Key Note Ltd 2002
88

Bread & Bakery Products: 2002 Market Report

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Bread & Bakery Products

2002 Market Report

Seventeenth Edition 2002 Edited by Emma Wiggin ISBN 1-84168-296-9